Crisp smashed cucumber and creamy avocado in toasted sesame and rice vinegar—bright, quick, vegan, gluten-free.
# What You 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.
