Sesame Cucumber and Avocado Salad

Ingredients

• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame seeds (For the dressing)
• 1 tbsp granulated sugar
• 1.5 tsp soy sauce or tamari
• 0.5 tsp red-pepper flakes
• 1 tbsp water (For the dressing)
• 2 ripe avocados (Halved; pits discarded)
• 1 lb cucumbers (Persian or English cucumbers; trimmed and thinly sliced)
• 2 scallions (Green, red, or purple; trimmed and thinly sliced)
• kosher salt (To taste)
• black pepper (To taste)
• toasted sesame seeds (For topping, to taste)

Steps

1. 1

   Make the dressing. Place the toasted sesame oil, rice vinegar, toasted sesame seeds, sugar, soy sauce or tamari, and red-pepper flakes in a small bowl.

2. 2

   Add 1 tablespoon water and whisk until the dressing is emulsified. Taste and adjust the seasonings; it should be acidic, a little sweet, and salty.

3. 3

   When ready to eat, prepare the avocados. Halve them and discard the pits. Using a small paring knife, carefully score the flesh into ½-inch cubes, taking care not to cut through the skin.

4. 4

   Use a large spoon to scoop the avocado flesh from the skin, keeping the cubes together as much as possible. Transfer the avocado to a large bowl, add the dressing, and toss gently.

5. 5

   Add the trimmed, thinly sliced cucumbers and scallions, then toss everything together.

6. 6

   Season with kosher salt and black pepper, top with additional toasted sesame seeds, and serve immediately.

Notes

Thin-skinned Persian or English cucumbers are recommended because they are nearly seedless and stay crisp. If using seedy cucumbers, peel them if the skin is thick, halve them lengthwise, scrape out the seeds, and then slice them. The salad may be served on its own, alongside cold soba noodles, or with brown rice and a fried or jammy egg.

Nutrition per serving

• salad
• side dish
• no-cook
• vegetarian
• gluten-free option
• dairy-free
• quick
• sesame