# What You'll Need:
→ Vegetables
01 - 2 large cucumbers (about 600 g total), rinsed
02 - 2 ripe avocados (about 360 g total), pitted
→ Dressing
03 - 30 mL toasted sesame oil
04 - 15 mL rice vinegar
05 - 15 mL soy sauce (or 15 mL tamari for gluten-free)
06 - 5 mL maple syrup or honey (use maple syrup for vegan)
07 - 1 garlic clove, finely minced (about 5 g)
08 - 5 mL fresh ginger, grated (optional)
→ Garnish
09 - 30 mL toasted sesame seeds
10 - 2 green onions, thinly sliced
11 - Small handful fresh cilantro or mint (about 5 g), optional
12 - Crushed red pepper flakes, to taste
# How To Make It:
01 - Trim the ends of the cucumbers, halve lengthwise and place cut side down. Using the flat side of a chef’s knife or a rolling pin, press each half firmly to slightly crack the flesh, then chop into bite-sized pieces and transfer to a large mixing bowl.
02 - Halve and pit the avocados, then scoop the flesh and cut into medium dice; add the avocado pieces to the bowl with the cucumbers.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce (or tamari), maple syrup (or honey), minced garlic and grated ginger until emulsified.
04 - Pour the dressing over the cucumber and avocado, and fold lightly to combine, taking care not to mash the avocado so the pieces remain distinct.
05 - Scatter toasted sesame seeds, sliced green onions and herbs over the salad and finish with crushed red pepper flakes to taste.
06 - Serve immediately to preserve the cucumber crunch and avocado texture; if making ahead, keep the avocados and dressing separate and combine just before serving.
