- 4 lemon cucumbers
- 2 ripe avocados
- Juice of 1 lemon
- ¼ cup olive oil, divided
- ½ cup fresh basil leaves, torn
- 2 teaspoons coriander seed
- Sea salt
- Black pepper
- Olive oil
Preheat a grill to high heat (I prefer wood or charcoal).
Cut cucumbers in half, lengthwise. Place in a bowl and toss to coat with half of the olive oil, sea salt and black pepper.
Grill for 3-4 minutes on each side, or until they are lightly charred.
Cut each half of cucumber into 1/3’s so that you have equal wedges. Cut the avocado in half, remove the pit and using a large kitchen spoon remove the flesh. Place on a cutting board, cut side down, and cut each half into 6 wedges.
In a small saucepan toast the coriander seeds until fragrant. Using a mortar and pestle lightly crack the seeds. Or you can place them on a cutting board and smash them lightly with the side of your knife.
Arrange the cucumber and avocado wedges on a platter, drizzle with lemon juice and remaining olive oil.
Top with coriander seeds and torn basil leaves.