A light and refreshing salad that combines crisp cucumbers, creamy dressing, and a hint of umami, perfect as a side dish or a healthy lunch option.
Ingredients
Scale:
2 large cucumbers, thinly sliced
1 ripe avocado, diced
1 small red onion, thinly sliced
1 cup shredded carrots
1 cup cooked sushi rice (optional)
2 tablespoons sesame seeds, toasted
1/4 cup mayonnaise (or Greek yogurt)
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon wasabi paste (adjust to taste)
1 teaspoon sesame oil
Salt and pepper to taste
Instructions
Prepare the cucumbers: Wash and slice the cucumbers thinly. If you're using English cucumbers, there's no need to peel them, but for regular cucumbers, peeling can reduce bitterness.
Dice the avocado and slice the red onion. Set aside.
In a large mixing bowl, combine the sliced cucumbers, diced avocado, sliced red onion, and shredded carrots. If you’re using sushi rice, add it to the bowl as well. Gently fold the ingredients to avoid bruising the avocado.
To make the dressing, whisk together the mayonnaise, rice vinegar, soy sauce, wasabi paste, and sesame oil in a separate bowl. Adjust the seasoning with salt and pepper to taste.
Pour the dressing over the salad ingredients and gently toss everything together until well combined.
Sprinkle toasted sesame seeds over the top for added crunch and flavor. Let the salad sit for about 10 minutes before serving.
