The best cucumber salad I've ever had was made by Gaby. It is made with avocado and crisp cucumber tossed in a simple vinegar and vinegar dressing.
– 3 tablespoons extra-virgin olive oil – 2 tablespoons balsamic vinegar – 2 small-to-medium cloves garlic, pressed or minced – Kosher salt and freshly ground black pepper, to taste – 1 ripe avocado, pitted and sliced or diced – 4 Persian cucumbers or 2 medium English cucumbers (12 ounces), thinly sliced – Optional additions: 1 to 2 cups arugula, ½ cup halved cherry tomatoes, and/or 1 to 2 chopped radishe
Combine the garlic, olive oil, and balsamic vinegar in a medium bowl and whisk them together until they are completely combined.
Use pepper and salt to season the food. Toss the avocado and cucumbers together in the bowl while they are still in the bowl.
In the event that it is required, season with additional salt and pepper. Serve as soon as possible.