Smashed Cucumber Avocado with Sesame

Crisp smashed cucumbers and creamy avocado in a toasted sesame oil and rice vinegar dressing for a bright, quick 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)

# Directions:

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 Tips:

01 -

Let me share a secret: smashing the cucumbers makes them soak up the tangy sesame dressing like nothing else.
It’s the kind of dish you whip up in fifteen minutes, but everyone assumes you planned it for hours.

02 -

If you toss the avocado in too early, it turns the salad mushy faster than you’d expect.
Switching to lime juice instead of vinegar gave the whole salad a sunshiny twist that I now adore.

03 -