For the dressing
Cut the really ripe avocado in half and remove the pit. Scoop the flesh out into a food processor or blender.
Add 1 tablespoon of the lemon juice, the water, olive oil, garlic, sriracha and vinegar. Blend until smooth.
Add more lemon to taste ( I like the full 3 tablespoons in mine), and also salt and pepper to taste. Be generous with the seasoning and blend and taste between each addition.
For the salad
Cut the cucumber into chunks. I like to cut it in half lengthways, then slice into thickish half moons, but you can cut it anyway you like as long as the pieces are bite sized.
Cut the avocado in half and remove the pit. Scoop out the flesh carefully then dice the avocado into bite sized pieces.
Chop the chives, or cut with kitchen scissors, into small pieces.
Put the cucumber, avocado and chives in a serving bowl, spoon on the avocado dressing and toss everything together gently. Sprinkle over some optional spicy red chili pepper flakes before serving.
For the Dressing
1 large avocado , it must be very ripe
1 - 3 tablespoons freshly squeezed lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil , for oil-free just use more water instead
1 small clove of garlic
1 teaspoon sriracha , or other chili sauce (omit if you prefer)
2 teaspoons white wine vinegar
salt & freshly ground black pepper , to taste
For the Salad
1 medium English style cucumber
1 large avocado ripe but not too ripe. It needs to hold up to being cut up into chunks
1 large handful fresh chives
1 - 2 pinches red chili pepper flakes