Spicy cucumber and avocado salad is a fresh and vibrant dish. This mouth-watering recipe packs a punch and is super easy to make. Toasted sesame seeds and crunchy cucumber, meets creamy avocado topped with a tangy sauce. This recipe truly has it all.
This dish is great as a side dish or served with rice, nuddles, as a taco filling or with crunch nacho chips. With its vibrant colours, it is a centrepiece for any table or accusations.
For the salad you need:
1 cucumber
1 avocado
1 small red onion
2 spring onions
2 red chillies, sliced
This is how you make the salad:
Cut the cucumber in half. Deseed one half of cucumber and cut them into thick half moons about one-centimetre pieces. Take a vegetable peeler and make ribbons out of the other half of the cucumber.
Remove the stone and skin of the avocado. Cut the avocado into bitesize chunks.
Peel and cut the red onion into thin slices.
Clean the chilis and cut them into thin slices.
Cut the spring onion into thin slices.
Add all of the ingredients to a bowl and mix to combine.
For the dressing you need:
25 ml rice vinegar
50 tbsp sweet Japanese soy sauce
2 teaspoons of brown, raw sugar
1 ½ teaspoon of sesame oil
1 ½ tablespoons sriracha sauce
1 large garlic clove, minced
2 teaspoons sesame seeds, toasted
The juice of half a lime
This is how you make the dressing:
Toast the sesame seeds.
Add rice wine vinegar, soya sauce, sugar, sriracha sauce and the toasted sesame seeds to a bowl.
Mince the garlic and add the juice of half of the lime to the bowl.
Mix all of the ingredients until it is combined.
Plate the salad on a serving plate and drizzle over the dressing. Serve with rice, nuddles or natch chips.
