Step 1 — Prep the Cucumber Wash the English cucumbers thoroughly. Slice them into ¼-inch rounds or halve lengthwise first and then slice into half-moons — either shape works beautifully. If the cucumbers seem especially watery, toss the sliced pieces with ¼ teaspoon of salt in a colander and let them drain for 10 minutes, then pat dry before using.

Step 2 — Prep the Red Onion Thinly slice or finely dice the red onion. If you find raw red onion too sharp, place the sliced pieces in a small bowl of cold water and let them soak for 10 minutes while you prep the remaining ingredients. Drain well and pat dry before adding to the salad.

Step 3 — Make the Lemon Dressing In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, salt, black pepper, red pepper flakes, and honey if using. Taste and adjust — add more lemon for brightness, more olive oil for richness, or more salt as needed. Set aside.

Step 4 — Cut the Avocado Cut the avocados in half lengthwise and remove the pits. Score the flesh in a crosshatch pattern (about 1-inch grid) directly in the skin, then use a large spoon to scoop the chunks cleanly into the bowl. Working quickly and having your lemon juice dressing ready helps prevent browning.

Step 5 — Combine and Dress Add the cucumber slices and red onion to the bowl with the avocado. Add the chopped cilantro and mint. Pour the lemon dressing over everything and gently fold together using a large spoon or rubber spatula, being careful not to mash the avocado chunks. You want to coat everything in dressing while keeping the avocado pieces intact and visible.

Step 6 — Finish and Serve Taste and adjust seasoning — a little extra lemon juice and a final pinch of flaky sea salt right before serving makes a big difference. Add any optional toppings like sesame seeds, feta, or jalapeño. Serve immediately for the best texture and color, or refrigerate for up to 30–60 minutes before serving.