Crisp smashed cucumbers and creamy avocado in toasted sesame oil, rice vinegar, and soy for a bright, crunchy side.
# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, rinsed
02 - 2 ripe avocados
→ Dressing
03 - 2 tablespoons toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon tamari (or soy sauce)
06 - 1 teaspoon maple syrup (or honey)
07 - 1 garlic clove, finely minced
08 - 1 teaspoon freshly grated ginger (optional)
→ Garnish
09 - 2 tablespoons toasted sesame seeds (black or white)
10 - 2 green onions (scallions), thinly sliced
11 - Small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# Directions:
01 - Trim the cucumber ends and halve each one lengthwise. Place each half cut-side down on a sturdy surface and press firmly with the flat side of a chef’s knife or a rolling pin until the flesh cracks. Chop into bite-sized pieces and transfer to a large mixing bowl.
02 - Halve and pit the avocados, then score the flesh and scoop out 1-inch cubes. Add the avocado pieces to the bowl with the cucumbers, handling gently to avoid mashing.
03 - In a small bowl, whisk together the toasted sesame oil, rice vinegar, tamari, maple syrup, minced garlic and grated ginger until homogeneous and slightly emulsified.
04 - Pour the dressing over the cucumbers and avocado. Using a large spoon, toss very gently to coat evenly while preserving the avocado texture.
05 - Scatter toasted sesame seeds, sliced green onions and chopped herbs over the salad. Add crushed red pepper flakes if desired and taste, adjusting seasoning with an extra splash of tamari or a pinch of salt if needed.
06 - Serve immediately for best texture. To prepare ahead, keep cucumbers and dressing refrigerated separately and add avocados just before serving; toss and garnish at the last moment. For added crunch, fold in roasted peanuts or cashews just before serving.
