Sesame Cucumber and Avocado Salad
Updated June 7, 2022

- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons toasted sesame oil
- 2tablespoons rice vinegar
- 1tablespoon toasted sesame seeds
- 1tablespoon granulated sugar
- 1½teaspoons soy sauce or tamari
- ½teaspoon red-pepper flakes
- 2ripe avocados
- 1pound cucumbers (such as Persian or English), trimmed and thinly sliced
- 2green, red or purple scallions, trimmed and thinly sliced
- Kosher salt (such as Diamond Crystal) and black pepper
- Toasted sesame seeds, for topping
For the Sesame Dressing
For the Salad
Preparation
- Step 1
Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
- Step 2
When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into ½-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
- Step 3
Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.
Private Notes
Comments
I found soaking the cucumbers in cold water with 2 Tablespoon of salt for 2 hours makes the cucumbers crisp & fresh ..drain & rinse & dry well..I use a clean kitchen towel to roll them in to dry throughly
Add some edamame for additional protein!
I just made this within 20 minutes of Sam suggesting it via email. I tossed it with cold udon noodles and added thinly sliced jalapeño. Perfect warm weather lunch.
The avacado I find just gets a bit mushy. I wish the recipe was clearer about what they meant by peel in alternating strips.
Made this for the first time yesterday for our backyard bbq. Was a delicious and refreshing change from all the standard mayo salads, which have their legacy so will remain a part of my spread BUT the creaminess of the avocado still gave me that backyard bbq sensation! Reading thrum the comments helped identify radishes are part of this recipe, not scallions. For a half pan, I recommend doubling the recipe. Great switch up!
So, so good. I’ve had it every day this week.