Revitalizing Japanese Cucumber Salad with Avocado Dressing

Allergens

N/A

Ingredients

• 2 large cucumbers
• 1 ripe avocado
• 2 tablespoons rice vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• 1 tablespoon chopped chives
• 1 tablespoon chopped cilantro

Instructions

1. Thinly slice the cucumbers into half moon shapes.
2. In a large mixing bowl, combine rice vinegar, lemon juice, and sesame oil. Whisk until well combined.
3. Slice the avocado in half, remove the pit, and scoop out the flesh into a small bowl. Mash it with a fork until smooth.
4. Add the mashed avocado to the vinaigrette, seasoning with salt and pepper to taste. Stir until well combined.
5. Gently toss the cucumber slices in the avocado dressing.
6. Sprinkle the chopped chives and cilantro on top of the salad.

Chef’s Insight

This dish is perfect for those looking for a light, low-carb snack that is also packed with nutrients.

Notes

This recipe is gluten-free, dairy-free, and suitable for a low-carb diet.