Marinated Cucumber & Avocado Salad

make me

Ingredients

Serving Size: 2-3 people

1 large cucumber
1 Avocado, cubed
1/2 tbsp salt
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 tbsp agave
2 cloves garlic, grated
1/2 tbsp chili crunch
2 tsp grated ginger
1/2 tbsp sesame oil
Sesame seeds (for garnish)

Instructions

Prepare the Cucumber:

Rinse the cucumber and cut off both ends. Slice the cucumber into thin rounds or, for a more traditional texture, cut it in half lengthwise and then slice into half-moons.
Sprinkle the cucumber slices with 1/2 tbsp of salt and let it sit for about 10 minutes. This will help draw out excess water and make the cucumber more crisp.

Make the Dressing:

In a small bowl, whisk together the light soy sauce, rice vinegar, agave (or sugar), grated garlic, grated ginger, chili crunch, and sesame oil. Taste and adjust the seasoning if necessary, adding more soy sauce for saltiness or sugar for sweetness.

Toss the Salad:

After 10 minutes, rinse the cucumber slices under cold water to remove the excess salt. Pat them dry with a paper towel.
Add the cucumbers and avocado to a large bowl and pour the dressing over them. Toss gently to coat evenly in the sauce.

Garnish and Serve:

Transfer the salad to a serving dish and sprinkle with sesame seeds for an added crunch and flavor boost.
Serve immediately as a refreshing side dish or let it sit in the fridge for 15-20 minutes to allow the flavors to meld.

This crisp, tangy, and slightly spicy cucumber salad, inspired by Din Tai Fung, is the perfect balance of flavors with a little kick from the chili crunch. Enjoy it as a light and refreshing accompaniment to any meal

salad, din tai fung, cucumber, avocado