Combine 1 finely chopped avocado with 1/2 cup chopped tomatillos and 1/4 cup chopped cilantro in a bowl. Stir in 1/2 tsp red-hot-chili flakes. Serve over pan-fried white fish or tacos.
Purée 4 tomatillos with 2 tbsp lime juice, 1 tsp lime zest, 1/4 tsp cayenne and 1/8 tsp salt in a food processor. Gradually whirl in 1/2 cup of canola oil. Drizzle over sliced avocado and cucumber.