Smashed cucumbers and avocado tossed with toasted sesame oil, rice vinegar and soy for a crisp, creamy vegan side.
# What you'll need:
→ Vegetables
01 - 2 large cucumbers, rinsed
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)
# Method:
01 - Trim the cucumber ends and halve each lengthwise. Place cut side down and use the flat of a chef's knife or a rolling pin to press firmly until the flesh splits; chop into bite-sized pieces and transfer to a mixing bowl.
02 - Halve and pit the avocados, then score the flesh and scoop into the bowl with the cucumbers, keeping the pieces intact.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce (or tamari), honey or maple syrup, minced garlic and grated ginger until emulsified.
04 - Pour the dressing over the cucumber and avocado, folding gently with a spatula or spoon to coat without mashing the avocado.
05 - Scatter toasted sesame seeds, sliced green onions and herbs over the salad; finish with red pepper flakes if using and serve immediately for best texture.
