Smashed Cucumber Avocado Salad

Crisp smashed cucumber, creamy avocado and nutty sesame dressing—ready in 15 minutes for a refreshing vegan side.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers

02 - 2 ripe avocados

→ Dressing

03 - 2 tablespoons toasted sesame oil

04 - 1 tablespoon rice vinegar

05 - 1 tablespoon soy sauce (use tamari for gluten-free)

06 - 1 teaspoon honey or 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 - 1 small handful fresh cilantro or mint leaves (optional)

12 - Crushed red pepper flakes, to taste (optional)

# Method:

01 - Rinse the cucumbers. Cut off the ends, then slice each cucumber in half lengthwise. Place cut side down on a large cutting board. Use the flat side of a large chef’s knife or rolling pin to smash each half gently until it cracks and splits. Cut into bite-sized pieces and transfer to a bowl.

02 - Halve and pit the avocados. Cut the flesh into bite-sized cubes and add to the bowl with the cucumbers.

03 - In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey or maple syrup, garlic, and ginger (if using).

04 - Pour the dressing over the cucumbers and avocado. Toss gently to combine without mashing the avocado.

05 - Sprinkle with toasted sesame seeds, green onions, fresh herbs, and red pepper flakes, if desired.

06 - Serve immediately for best texture.

# Expert Advice:

01 -

You get to smash cucumbers, which is just as fun as it sounds and gives the salad unbeatable texture.
It’s the sort of dish that makes you look like you worked hard, even though it comes together in minutes.

02 -

If you toss in the avocado too early, it can get mushy and lose the salad’s delightful texture.
Letting the cucumbers sit in the dressing for a minute or two before adding avocado makes the flavors pop even brighter.

03 -