Sesame Cucumber and Avocado Salad Recipe

Introduction

This Sesame Cucumber and Avocado Salad is a refreshing, flavorful dish perfect for warm days or as a light side. Combining creamy avocado with crisp cucumbers and a nutty sesame dressing, it’s both simple and satisfying.

Ingredients

• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame seeds
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons soy sauce or tamari
• 1/2 teaspoon red-pepper flakes
• 2 ripe avocados
• 1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
• 2 green, red or purple scallions, trimmed and thinly sliced
• Kosher salt (such as Diamond Crystal) and black pepper
• Toasted sesame seeds, for topping

Instructions

1. Step 1: Make the dressing by combining the toasted sesame oil, rice vinegar, toasted sesame seeds, sugar, soy sauce, and red-pepper flakes in a small bowl. Add 1 tablespoon of water and whisk until the dressing is well emulsified. Taste and adjust seasonings as needed to balance acidity, sweetness, and saltiness.
2. Step 2: When ready to serve, halve the avocados and remove the pits. Using a small knife, carefully score the avocado flesh into 1/2-inch cubes without cutting through the skin. Scoop out the cubes with a spoon and transfer them to a large bowl. Add the dressing and toss gently to coat.
3. Step 3: Add the thinly sliced cucumbers and scallions to the bowl. Toss everything together gently. Season with kosher salt and black pepper to taste. Sprinkle additional toasted sesame seeds on top and serve immediately.

Tips & Variations

• For extra crunch, add thinly sliced radishes or chopped peanuts.
• If you prefer less spice, reduce or omit the red-pepper flakes.
• Use lime juice instead of rice vinegar for a citrusy twist.
• Choose firm but ripe avocados to maintain good texture when tossing.

Storage

This salad is best enjoyed fresh due to the avocado’s tendency to brown. If necessary, store leftovers in an airtight container in the refrigerator for up to 1 day. To help prevent browning, press plastic wrap directly onto the salad’s surface before sealing. Gently toss again before serving. Avoid reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made up to 2 days in advance and stored in the refrigerator. Whisk before using, as some separation may occur.

What type of cucumbers work best for this salad?

Persian or English cucumbers are ideal because they have fewer seeds and thinner skins, making them crisp and tender without bitterness.

Sesame Cucumber and Avocado Salad Recipe

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★★★★★

4.4 from 105 reviews

• Author: Mariam
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This refreshing Sesame Cucumber and Avocado Salad combines creamy avocados with crisp cucumbers, all brought together by a zesty sesame dressing. Perfect as a light side dish or a healthy snack, it features toasted sesame oil, rice vinegar, and a hint of spice from red-pepper flakes, delivering a flavorful balance of sweet, salty, and acidic notes.

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Ingredients

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Dressing

• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame seeds
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons soy sauce or tamari
• 1/2 teaspoon red-pepper flakes
• 1 tablespoon water

Salad

• 2 ripe avocados
• 1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
• 2 green, red, or purple scallions, trimmed and thinly sliced
• Kosher salt (such as Diamond Crystal), to taste
• Black pepper, to taste
• Toasted sesame seeds, for topping

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Instructions

1. Make the dressing: In a small bowl, combine the toasted sesame oil, rice vinegar, toasted sesame seeds, granulated sugar, soy sauce or tamari, red-pepper flakes, and 1 tablespoon of water. Whisk the mixture until it is emulsified and well combined. Taste and adjust the seasonings if needed—the dressing should be a balanced mix of acidic, sweet, and salty flavors.
2. Prepare the avocado: When ready to serve, halve the avocados and remove the pits. Using a small paring knife, score the flesh into 1/2-inch cubes carefully without cutting through the skin. Then, scoop out the avocado flesh with a large spoon as close to the skin as possible to keep the cubes intact. Transfer the avocado cubes into a large salad bowl.
3. Toss with dressing: Add the prepared dressing to the avocado cubes and gently toss to coat evenly without mashing the avocado.
4. Add cucumbers and scallions: Add the thinly sliced cucumbers and scallions to the bowl. Carefully toss all ingredients together, ensuring everything is well combined without breaking up the avocado.
5. Season and serve: Season the salad with kosher salt and freshly ground black pepper to taste. Garnish with additional toasted sesame seeds on top for extra crunch and flavor. Serve immediately for the best texture and freshness.

Notes

• Use ripe but firm avocados to ensure easy cubing without becoming mushy.
• Persian or English cucumbers are preferred for their thin skins and fewer seeds, but regular cucumbers can be used with optional peeling.
• Adjust red-pepper flakes according to desired heat level.
• This salad is best served fresh to maintain crispness and avoid avocado browning.
• Can be paired well with grilled fish or chicken for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-inspired

Keywords: sesame cucumber avocado salad, avocado salad, cucumber salad, vegan salad, Asian salad, sesame dressing