# Ingredient List:
→ 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 (or tamari for gluten-free)
06 - 1 teaspoon maple syrup (or honey)
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 (scallions), thinly sliced
11 - Small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# Recipe Steps:
01 - Rinse and trim the ends of the cucumbers. Halve each cucumber lengthwise and place cut side down on a work surface. Using the flat side of a chef's knife or a rolling pin, press each half firmly until it cracks and splits. Chop into bite-sized pieces and transfer to a large mixing bowl.
02 - Halve and pit the avocados. Score the flesh into bite-sized cubes while still in the skin, then scoop the cubes into the bowl with the cucumbers.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce (or tamari), maple syrup (or honey), minced garlic, and grated ginger until fully emulsified.
04 - Pour the dressing over the cucumber and avocado. Using a spatula or salad tongs, fold the ingredients together gently to coat without crushing the avocado.
05 - Sprinkle toasted sesame seeds, sliced green onions, and fresh herbs over the salad. Add crushed red pepper flakes if desired for heat.
06 - Serve immediately to preserve the contrast of crisp cucumber and creamy avocado. If preparing ahead, keep cucumbers and dressing separate and add avocado just before serving.
