Crisp smashed cucumber, creamy avocado and toasted sesame tossed in a bright dressing for a light, vegan side.
# Components:
→ Vegetables
01 - 2 large cucumbers, rinsed
02 - 2 ripe avocados
→ Dressing
03 - 2 tablespoons toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon soy sauce (use gluten-free tamari if required)
06 - 1 teaspoon maple syrup
07 - 1 garlic clove, finely minced
08 - 1 teaspoon fresh ginger, grated (optional)
→ Garnish
09 - 2 tablespoons toasted sesame seeds (black or white)
10 - 2 green onions, thinly sliced
11 - Small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# Preparation Steps:
01 - Trim the cucumber ends, halve each lengthwise and place cut side down on a work surface. Use the flat side of a chef's knife or a rolling pin to press each half until the skin cracks; chop into bite-size pieces and transfer to a serving bowl.
02 - Halve and pit the avocados, score the flesh into cubes while in the skin, then scoop the pieces out and add them to the bowl with the cucumbers.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup, minced garlic and grated ginger until emulsified and balanced.
04 - Pour the dressing over the cucumber and avocado, then fold gently with a spoon or spatula to coat evenly without mashing the avocado.
05 - Scatter toasted sesame seeds, sliced green onions and fresh herbs over the salad; finish with red pepper flakes if using.
06 - Serve immediately to preserve texture. To make ahead, store smashed cucumbers and dressing separately, then add cubed avocado and toss just before serving.
