Sesame Cucumber and Avocado Salad
Time 10 minutes
Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.
INGREDIENTS
Yield: 4 servings
For the Sesame Dressing
2tablespoons toasted sesame oil
2tablespoons rice vinegar
1tablespoon toasted sesame seeds
1tablespoon granulated sugar
1½teaspoons soy sauce or tamari
½teaspoon red-pepper flakes
For the Salad
2ripe avocados
1pound cucumbers (such as Persian or English), trimmed and thinly sliced
2green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping
PREPARATION
Step 1
Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
Step 2
When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into ½-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
Step 3
Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.