Crisp smashed cucumbers and creamy avocado dressed with toasted sesame, rice vinegar and soy; quick, bright, vegan.
# Ingredient List:
→ 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 or tamari
06 - 1 teaspoon maple syrup (or honey)
07 - 1 garlic clove, finely minced
08 - 1 teaspoon fresh ginger, grated (optional)
→ Garnish
09 - 2 tablespoons toasted sesame seeds
10 - 2 green onions, thinly sliced
11 - Small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# How-To Steps:
01 - Rinse cucumbers and trim the ends. Halve each lengthwise and place cut side down. Use the flat side of a chef's knife or a rolling pin to press gently until the flesh cracks, then cut into bite-sized pieces and transfer to a large bowl.
02 - Halve and pit the avocados, then scoop and cut the flesh into bite-sized cubes. Add the avocado pieces to the bowl with the cucumbers.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup (or honey), minced garlic and grated ginger if using until emulsified.
04 - Pour the dressing over the cucumbers and avocado. Gently toss to coat, taking care not to mash the avocado.
05 - Scatter toasted sesame seeds, sliced green onions and fresh herbs over the salad. Finish with crushed red pepper flakes to taste if desired.
06 - Serve immediately for best texture or refrigerate dressing and cucumbers separately and combine with avocado just before serving.
