Asian Cucumber Avocado Salad with Soy Sauce and Furikake

ByCaroline Lindsey First published on Last updated on
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This Asian cucumber avocado salad is quick and easy to whip up and makes a perfect side or light lunch. It has the bold Asian-inspired flavors of soy sauce and rice vinegar, along with plenty of umami from furikake seasoning for a savory and satisfying dish!

For more globally-inspired cucumber salads, check out my German cucumber salad (Gurkensalat) and Greek-inspired Cucumber Tomato Salad with Feta. Or check out my popular Old-fashioned Southern Cucumbers and Onions in Vinegar!

Asian cucumber and avocado salad in a white bowl.

Like many of the best recipes, this cucumber avocado salad developed organically over time, almost on its own. I started eating some sliced cucumbers with lunch, putting on a little of this and a little of that. One day I added an avocado and added a little of something else. And so it went.

And then one day it was no longer just good, it was incredible. And I had to share it. So I guess I’ll be joining the “sometimes you have to eat a whole cucumber” trend, because FOR SURE you do.

Labeled ingredient shot including soy sauce, rice vinegar, sesame oil, furikake, avocados, cucumber, salt, and sugar.

Ingredients

  • English cucumber: Lightly peeled (a little green adds some visual interest) and thinly sliced, either by hand or with a mandoline, this is the crunchy base of the salad. These cucumbers are great because the seeds are immature and tender, so they don’t interfere with the texture.
  • Avocado: I typically like my avocados on the firmer end of ripe (pictured), but perfectly ripe is great in this salad too. When you toss it with the dressing and cucumbers, the outside of the avocado chunks get a little soft and add a little creaminess to the salad. You can use one large or two small Hass avocados.
  • Salt: Salting the cucumber first draws out excess moisture and helps the cucumbers take the flavor of the dressing.
  • Rice vinegar, soy sauce, and sugar: This is the base of the dressing.
  • Toasted sesame oil. Just a touch for flavor.
  • Furikake: Furikake is a Japanese seasoning made of sesame seeds, seaweed, sugar, salt, and dried fish. I find it in the international or Asian section of my grocery store. It adds lots of texture and umami to the salad!
An overhead photo of cucumber avocado salad with furikake in a white bowl.

How to make Asian cucumber avocado salad

1.

Prep the cucumbers. Peel, slice and salt the cucumbers. Let them rest and drain any liquid that accumulates.

2.

Add dressing ingredients. Add sesame oil, rice vinegar, soy sauce, and sugar.

3.

Add avocado and furikake. Enjoy immediately!

A small bowl of cucumber avocado salad with soy sauce.

Tips & Tricks

  • Enjoy immediately. Unlike my Cucumbers and Onions in Vinegar recipe (which can be stored in the fridge and eaten all week with no loss in quality), this Asian cucumber avocado salad is best enjoyed immediately. If you want to make it in advance, wait to add the avocado and furikake until just before eating.
  • Make it a meal. Add some flake-style imitation crab for some protein and you've got a great lunch!
Cucumber salad with avocados and soy sauce in a white bowl with serving utensils.

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Asian Cucumber and Avocado Salad

Print Recipe
Course: Salad, Side Dish
Cuisine: American
Yield: 4
Calories: 22kcal
Author: Caroline Lindsey
Prep Time:25 minutes
Total Time:25 minutes

Equipment

  • vegetable peeler
  • mandoline slicer optional

Ingredients

  • 1 English cucumber or other thin-skinned cucumber
  • 1 teaspoon kosher salt
  • ⅓ cup water
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon granulated sugar
  • ½ teaspoon toasted sesame oil
  • 2 small avocados or one large avocado
  • 1 tablespoon furikake

Instructions

  • Lightly peel cucumber, leaving some green streaks for visual interest. Slice the cucumber with a mandoline slicer or kitchen knife. You can go super-thin or a little chunkier, your choice!
  • Add cucumber to a medium bowl and sprinkle with salt. Toss to combine. Let marinate for about 20 minutes, tossing occasionally, and then drain any accumulated liquid (do not rinse).
  • Quarter and peel avocados, then slice into quarter- to half-inch pieces cross-wise.
  • Pour soy sauce, vinegar, water, and sesame oil over cucumbers and add sugar. Stir to combine.
  • Add avocado, tossing lightly to avoid breaking down the avocado too much. Top generously with furikake just before serving.
  • Enjoy immediately!
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Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 585mg | Potassium: 111mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg

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I'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.

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