Cucumbers are a surprisingly versatile and often overlooked ingredient. When you’re on autopilot prepping a salad, you’ll probably throw a few slices in there for crunch. But here, they go from supporting role to center stage as the base of the salad. Place thick slices atop a smoky avocado salsa and top with toasted pepitas, red onion, and a sweet sesame dressing. You might as well go ahead and double up on the salsa and the dressing to use later in the week, too. Breakfast burritos and noodle night.
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Cucumber Salad with Avocado Salsa
Ingredients
Scale
Raw Cucumber Salad
- 1 large cucumber, halved lengthwise, de-seeded, and sliced into half moons (about 2 cups)
- 1/4 cup pepitas
- 1 tablespoon red onion, finely chopped
- Handful of cilantro, roughly chopped
Avocado Salsa
- 1/2 cup white onion, roughly chopped
- 1/2 Serrano pepper, de-seeded
- 2 tablespoons lime juice
- 3/4 teaspoon salt
- 1/4 cup water
- 1 avocado, peeled and pitted
Asian Dressing
- 2 tablespoons soy sauce
- 2 tablespoons orange or pineapple juice
- 1 1/2 tablespoons honey
- 1 tablespoon olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 1/2 teaspoons sesame oil
- Pinch of chili flakes
- Pinch of salt
Instructions
- For the avocado salsa, put all ingredients except avocado in a food processor or blender. Blend until smooth. Add avocado and blend again.
- Depending on consistency, add in more water, 1 tablespoon at a time, until it’s thick but pourable. Taste and add salt as needed.
- Whisk all of the dressing ingredients in a bowl until well combined.
- Put cucumber slices in a bowl and top with 1/3 cup of the dressing. (The remaining dressing can be stored in an airtight container in the fridge for up to a week.) Toss to cover.
- Add avocado salsa to a plate or a bowl. Cover with dressed cucumbers, pepitas, red onion, and cilantro leaves. Serve immediately.
One reply on “Cucumber Salad with Avocado Salsa”
Thank you for the inspiration- this is on my menu!!!
★★★★★