Description
This Smashed Cucumber Avocado Salad combines fresh cucumbers and creamy avocados, making it a quick, healthy dish perfect for any meal. Its irresistible taste and simple preparation make it a standout choice for homemade eating.
Ingredients
Scale
- 6 persian cucumbers (~1 pound), halved lengthwise
- 2 large ripe avocados, cut into large chunks
- 2 scallions, thinly sliced
- 2 tablespoons finely-chopped fresh cilantro
- optional toppings: furikake and chili crisp, to taste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1½ teaspoons granulated sugar
- 1 small clove garlic, finely grated
- ¼ teaspoon fine sea salt, plus more to taste
Instructions
- Smash the cucumbers by placing them flat-side-down on a cutting board and gently smashing with the side of a knife until they crack open. Cut into 1-inch pieces diagonally.
- To make the dressing, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and salt in a small bowl until the sugar dissolves.
- In a large bowl, combine the smashed cucumbers, avocado chunks, scallions, and cilantro. Drizzle the dressing over the salad and gently toss to coat, taking care not to mash the avocado.
- Finish by spooning chili crisp over the top, sprinkling with furikake, and giving it a light toss or serving directly.
Notes
Adjust the seasoning with more salt if desired.
Feel free to add more toppings like sesame seeds for extra crunch.
This salad is best enjoyed fresh but can be refrigerated for a short time.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg