Crisp smashed cucumbers and creamy avocado dressed in toasted sesame, rice vinegar and soy for a bright, quick vegan side.
# What You'll Need:
→ 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 or tamari (for gluten-free)
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 (black or white)
10 - 2 green onions, thinly sliced
11 - 2 tablespoons fresh cilantro or mint leaves, chopped (optional)
12 - Crushed red pepper flakes, to taste (optional)
# How to Make It:
01 - Trim the ends of the cucumbers, halve each lengthwise and place cut-side down on a board. Using the flat side of a chef's knife or a rolling pin, press each half firmly until the flesh cracks; then chop into bite-sized pieces and transfer to a mixing bowl.
02 - Halve and pit the avocados, score the flesh into cubes while still in the skin, scoop out the pieces and add them gently to the bowl with the cucumbers.
03 - Combine toasted sesame oil, rice vinegar, soy sauce or tamari, maple syrup (or honey), minced garlic and grated ginger in a small bowl; whisk until emulsified and balanced.
04 - Pour the dressing over the cucumber and avocado mixture and fold gently with a spatula until evenly coated, taking care not to mash the avocado.
05 - Scatter toasted sesame seeds, sliced green onions and chopped herbs over the salad; finish with red pepper flakes if desired.
06 - Transfer to a serving bowl and serve immediately to preserve the cucumbers' crunch and avocado texture; if preparing ahead, keep avocado separate and combine just before serving.
