Crisp smashed cucumbers, creamy avocado and toasted sesame come together for a refreshing, quick dish for light meals or sides.
# Components:
→ Vegetables
01 - 2 large cucumbers
02 - 2 ripe avocados
→ Dressing
03 - 2 tablespoons toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon soy sauce (use tamari for gluten-free)
06 - 1 teaspoon honey or maple syrup
07 - 1 garlic clove, finely minced
08 - 1 teaspoon fresh ginger, grated (optional)
→ Garnish
09 - 2 tablespoons toasted sesame seeds (black or white)
10 - 2 green onions, thinly sliced
11 - Small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# Method:
01 - Rinse cucumbers, trim the ends and halve lengthwise. Place each half cut-side down and press firmly with the flat side of a chef’s knife or a rolling pin until the skin cracks; chop into bite-sized pieces and transfer to a large mixing bowl.
02 - Halve and pit the avocados, score the flesh into bite-sized cubes while in the skin, then scoop the cubes into the bowl with the cucumbers.
03 - Whisk together toasted sesame oil, rice vinegar, soy sauce (or tamari), honey or maple syrup, minced garlic and grated ginger in a small bowl until emulsified.
04 - Pour the dressing over the cucumbers and avocado and gently fold with a spatula or spoon to coat evenly without mashing the avocado.
05 - Scatter toasted sesame seeds, sliced green onions and fresh herbs over the salad; add crushed red pepper flakes if desired.
06 - Serve immediately for best texture; if preparing ahead, store cucumbers and dressing separately and combine with avocado just before serving.
