Go Back
–+ servings
Print

Asian Cucumber and Avocado Salad

Course Salad, Side Dish
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 22kcal
Author Caroline Lindsey

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!

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