Peel the cucumbers and slice them into 1/4-inch rounds—this thickness allows them to absorb the dressing while maintaining a pleasant bite. Pit and slice the avocados into thin pieces, working gently to keep them intact. Chop the spring onions and roughly chop the cilantro. Set all prepared vegetables aside on a cutting board until ready to assemble.

In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, sea salt, black pepper, and red pepper flakes. Whisk until well combined and the salt dissolves slightly into the dressing. I like to taste the dressing at this point and adjust the seasoning—the lime should shine through with just a hint of heat from the pepper flakes.

Transfer the prepared cucumbers, avocados, and spring onions to a serving bowl. Pour the dressing over the vegetables and gently toss to combine, being careful not to mash the avocado slices—you want them to stay intact while getting coated in the bright, citrusy dressing. Top with the fresh cilantro and serve immediately. I recommend serving this salad right away since avocado can brown quickly once cut and exposed to air.