Description
This Smashed Cucumber Avocado Salad bursts with flavor and freshness. Combining creamy avocado with smashed cucumbers and a zesty dressing, it’s ideal for a quick, healthy meal or a refreshing side dish.
Ingredients
Scale
- 6 persian cucumbers (~1 pound), halved lengthwise
- 2 large ripe avocados, cut into large chunks
- 2 scallions, thinly sliced
- 2 tablespoons finely-chopped fresh cilantro
- optional toppings: furikake and chili crisp, to taste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1½ teaspoons granulated sugar
- 1 small clove garlic, finely grated
- ¼ teaspoon fine sea salt, plus more to taste
Instructions
- Smash the cucumbers: Place the cucumbers flat-side-down on a cutting board and gently smash with the side of a knife until they crack open, then cut the slices diagonally into 1-inch pieces.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, and salt until the sugar dissolves.
- Toss: In a large bowl, combine the cucumbers, avocado, scallions, and cilantro. Drizzle the dressing over the salad and toss gently to coat, being careful not to mash the avocado.
- Finish: Spoon the chili crisp over the top and sprinkle with furikake. Give it a light toss or just serve and enjoy!
Notes
For an extra kick, consider adding more chili crisp or a pinch of red pepper flakes.
Feel free to swap cilantro with parsley or chives if preferred.
This salad is best enjoyed fresh but can be refrigerated for a few hours before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg