Cucumber Avocado Salad with Sesame Dressing

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This salad has no business being this good for something that takes ten minutes flat. I made it on a whim one night when I needed a side dish and did not want to actually cook anything, and now it is on heavy rotation in our house.

The sesame dressing is the star. Soy sauce, sesame oil, a little ginger and garlic, splash of rice vinegar to brighten it up. It tastes like the dressing at a good sushi restaurant, the kind you want to drink straight. Do not drink it straight. But you will understand the urge.

The Key to Not Soggy Cucumbers

Cucumbers release a lot of water, especially once you add dressing. A couple tricks to keep everything fresh and not watery: use English cucumbers (fewer seeds, less water content), slice them thin, and if you have time, let them sit with a pinch of salt for 10 minutes then pat dry. Not required but it helps a lot.

The avocado adds creaminess that softens the whole dish. Use ripe avocados but not overripe ones. You want pieces that hold their shape when you toss everything together.

Ways to Make This a Meal

• Add cooked edamame for protein
• Toss in some shredded rotisserie chicken
• Serve over rice or soba noodles
• Top with crispy wonton strips for crunch

The toasted sesame seeds on top are not optional in my opinion. They add this nutty crunch that ties everything together. Toast them in a dry pan for about 2 minutes until golden, it makes a difference.

Cucumber Avocado Salad with Sesame Dressing

Cool crunchy cucumbers and creamy avocado tossed in a nutty sesame dressing. Ready in 10 minutes and somehow tastes like something from a really good sushi restaurant.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Asian-Inspired

Ingredients Method Notes

Ingredients

  

• 2 large English cucumbers thinly sliced
• 2 ripe avocados diced
• 3 green onions thinly sliced
• 2 tablespoons sesame seeds toasted
• 3 tablespoons soy sauce or tamari for gluten free
• 2 tablespoons sesame oil toasted
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon fresh ginger grated
• 1 clove garlic minced
• 1/2 teaspoon red pepper flakes optional

Method

 

1. Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, garlic, and red pepper flakes in a small bowl.
2. Place sliced cucumbers in a large bowl. Pour half the dressing over and toss to coat.
3. Add diced avocado and green onions. Drizzle with remaining dressing and gently toss.
4. Top with toasted sesame seeds. Serve immediately.

Notes

Best eaten the day it is made. The cucumbers release water over time. Store dressing separately if making ahead.

Tools for This Recipe

• OXO Good Grips Adjustable Handheld Mandoline Slicer: Thin, even cucumber slices are the key to a salad that stays crisp, and this gets them all the same thickness fast.
• OXO Good Grips 3 in 1 Avocado Slicer: Splits, pits and slices the avocado so the pieces hold their shape in the bowl.
• OXO Good Grips Little Salad Dressing Shaker: A small leak proof shaker that is just the right size for mixing and storing the sesame dressing.

This one is so easy and so satisfying. Hope you love it as much as we do! Drop a comment below. xo, Pam