24 sprigs cilantro
1/4 cup coarsely chopped cilantro leaves
1/4 cup chopped peeled ginger
6 garlic cloves, lightly crushed
2 dried chiles de árbol
2 English hothouse cucumbers (about 2 pounds total), cut into 1/2″ pieces
1 teaspoon (or more) kosher salt
1 teaspoon sugar
4 celery stalks, thinly sliced on a diagonal
2 tablespoons vegetable oil
2 avocados, halved, pitted, sliced
1/4 cup torn fresh basil leaves
Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal.
Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
Add cucumbers, 1 teaspoon salt, and sugar.
Seal bag; shake to mix.
Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes.
Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits.
Discard cilantro sprigs.
Mix in celery, juice, and oil.
Season with more salt, if desired.
Divide avocado among plates; spoon salad over.
Garnish with chopped cilantro and basil.