- 4 medium Persian cucumbers, finely chopped
- 1 avocado, finely chopped
- 1 celery stalk, finely chopped, plus 1/4 cup finely chopped celery leaves
- 2 scallions, green parts only, thinly sliced
- 1 small poblano chile, seeds removed, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- 1 garlic clove, finely grated
- 1/4 cup finely chopped unsalted, roasted pistachios
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped mint
- Olive oil (for drizzling)
- Kosher salt
- Tortilla chips or plantain chips (for serving)
- Toss cucumbers, avocado, celery and celery leaves, scallions, poblano, jalapeño, garlic, pistachios, lime juice, cilantro, and mint in a large bowl. (Mixture should be coated just enough to look glossy.) Drizzle with oil, season with salt, and toss again. Cover salsa and chill 20 minutes before serving with chips.