The simple deliciousness of this salad - if you can call it that - comes from the combination of its flavors and textures. The crunch of the cucumber balances out the soft avocado, while the sweet and nutty vinaigrette serves as a bright binder to meld all the tastes together.
Try eating this as an accompaniment to a protein with sweeter undertones, like chicken, pork or shrimp, or with some sort of fresh southeast Asian dish (a perfect way to enhance take-out with some at-home simplicity). I also enjoy steaming edamame in the microwave while preparing the avocado-cucumber salad and having a simple and tasty vegetarian dinner.
This recipe is sugar-, gluten- and dairy-free.
The dish serves two as an appetizer or four as a side dish.
What you need
- 1 large avocado
- 1 small cucumber
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp salt
- 1/2 tsp toasted sesame seeds (optional)
How to do it
Slice cucumber and avocado thinly into 1/4-inch thick slices. Arrange in a dish to your liking; it’s nice to stack the cucumber and avocado alternately. Press plastic wrap tightly over the top of the avocado and cucumber and allow to chill in the freezer for 5-10 minutes.
While the avocado and cucumber chills, make the vinaigrette. Whisk vinegar, honey, sesame oil, and salt in a small bowl.
Just before serving, remove the cucumber and avocado from the freezer. Next, evenly pour vinaigrette over the top of the cucumber and avocado and then sprinkle sesame seeds over the top to finish.