Description
This refreshing cucumber avocado salad is tossed in a tangy, umami-rich miso sesame lime dressing. With crisp cucumbers, creamy avocado, and optional seasonal fruits like peaches or mango, it’s a vibrant dish perfect year-round.
Ingredients
- 6–7 Persian cucumbers (or 2 firm, skinny English cucumbers)
- 2 Hass avocados (pitted and sliced thick)
- 1 small red onion, sliced (or 1/2 large red onion)
- 1–2 yellow peaches or 1 mango (seeded and sliced into wedges, optional)
- Miso Sesame Lime Dressing:
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons white miso
- 2 tablespoons toasted sesame oil
- 3 tablespoons maple syrup
- 2 garlic cloves, grated
- 1 tablespoon shoyu (or soy sauce)
- 2 tablespoons toasted sesame seeds (plus 2 tablespoons for garnish)
Instructions
- Rinse and scrub cucumbers. Slice Persian cucumbers into 1/3-inch rounds, or if using English cucumbers, slice lengthwise and cut diagonally into bite-sized pieces. Add to a large bowl or serving platter.
- Slice avocados into 1/3-inch thick pieces and add to the platter. Sprinkle sliced red onion over the top. If using peaches or mango, slice and add them as well.
- In a separate bowl, whisk together lime juice, white miso, toasted sesame oil, maple syrup, grated garlic, shoyu, and toasted sesame seeds until fully emulsified.
- Pour half of the dressing over the salad, tossing gently. Add more dressing as desired.
- Garnish with fresh basil or cilantro and additional toasted sesame seeds. Serve remaining dressing on the side.
Notes
- Peaches, nectarines, or mango add a sweet contrast; in winter, try grapefruit or blood orange instead.
- Don’t slice cucumbers too thin; aim for about 1/3-inch for the best texture.
- Use very ripe but firm avocados for the best presentation and texture.
- Dressing can be made ahead and stored in the fridge for up to 5 days.
