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Cucumber and Avocado Salad

['24 sprigs cilantro', '1/4 cup coarsely chopped cilantro leaves', '1/4 cup chopped peeled ginger', '6 garlic cloves, lightly crushed', '2 dried chiles de árbol', '2 English hothouse cucumbers (about 2 pounds total), cut into 1/2" pieces', '1 teaspoon (or more) kosher salt', '1 teaspoon sugar', '4 celery stalks, thinly sliced on a diagonal', '2 tablespoons fresh lime juice', '2 tablespoons grapeseed or vegetable oil', '2 avocados, halved, pitted, sliced', '1/4 cup torn fresh basil leaves', 'Ingredient info: Chiles de árbol are sold at some supermarkets and at Latin markets.']

Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
Add cucumbers, 1 teaspoon salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1-2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.

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