Description
This Smashed Cucumber Avocado Salad is a delightful mix of fresh ingredients that creates a flavorful, healthy dish perfect for a quick meal. The creamy avocados paired with crunchy cucumbers and aromatic herbs make it a winner for any occasion.
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. Place the cucumbers flat-side-down on a cutting board and gently smash them with the side of a knife until they crack open. Cut the smashed cucumbers on a diagonal into 1-inch pieces.
- Make the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, granulated sugar, garlic, and salt until the sugar dissolves.
- Toss the salad. In a large bowl, combine the smashed cucumbers, avocado chunks, sliced scallions, and chopped cilantro. Drizzle the dressing over the salad mixture and toss gently to coat, taking care not to mash the avocado.
- Finish the dish. Spoon the chili crisp over the salad and sprinkle with furikake, giving it a light toss or serve immediately.
Notes
For a spicier kick, add more chili crisp to taste.
This salad is best served fresh but can be stored in an airtight container for a day in the fridge.
Feel free to add other toppings like nuts or seeds for added crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg