Smashed Cucumber and Avocado Salad

# What You'll 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)

# Steps:

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.

# Expert Advice:

01 -

The way the mild avocado soaks up every drop of dressing is a secret texture bomb in every bite.
It's the kind of salad that demands nothing fancy—no stove, no fuss, just color and boldness in a bowl.

02 -

Don't dress the salad too soon—the cucumbers release water fast, which can water down the flavors if you wait too long to serve.
Once I tried smashing the avocados too; learned quickly that they turn to mush—always cube them neatly instead.

03 -