Cucumber Avocado Salad with Miso Sesame Dressing
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An elevated cucumber avocado salad dressed in a perfectly balanced savory tangy and umami miso sesame dressing! Add peaches, nectarines or heirloom tomatoes in the summer, grapefruit or blood oranges in the winter or make a meal of things by tossing everything with some refreshing palmini noodles. Exquisite!
Cucumber Avocado Salad
An Asian style cucumber avocado salad for the books to be adapted with the seasons and enjoyed year round. It’s all about the freshness of the seasonal veggies complimented by the loveliest zesty rich umami sesame dressing. Besides the cult classic cucumber tomato salad this recipe is one you definitely want to keep in your back pocket!
About the Cucumbers
This is the major component your salad is built on. Fresh and crisp, you’ll want to look for firm and skinny cucumbers that hold their shape well. I love using the mini Persian variety when available but most often than not you are sure to find nice English cucumbers almost anywhere. All things considered, whatever variety you are growing in your garden will probably be great here.
The Avocado
Cucumbers and avocados really compliment each other’s texture and flavor. Choose large firm Hass avocados and slice them on the thicker side to hold up to the tossing and dressing. There should be a slight give when holding and pressing an avocado in your hand.
Add Peaches
Make a heavenly peach cucumber salad when those juicy fragrant yellow Georgia peaches are in season. You can add a couple to the salad as I did or use them in lieu of the avocado, in either case you are in for a real treat you’ll want to share with everyone in your life and bring to every single cook out and pool party this summer.
Miso Sesame Dressing
- Miso Paste – Use a mild white soy or chickpea miso here and make sure to whisk it well into the dressing until fully dissolved.
- Toasted Sesame Oil – This is where the unique sesame flavor comes from so don’t leave it out.
- Lime Juice – Freshly squeezed tangy lime balances and brightens all the savory umami flavors. You want a lot of that beautiful acidity here.
- Garlic – Grate it fine as to extract the flavor and without the risk of biting into a raw piece of garlic in the salad.
- Maple Syrup – Just a touch of sweetness to balance out the acidity.
- Shoyu – in lieu of salt and for extra umami. Tamari, regular soy sauce or coco aminos will work just fine too, use whatever you’ve got in the pantry.
- Sesame Seeds – Toasted for both crunch and garnish, use a mix of white and black for effect or whatever you fancy.
Salad Variation
Besides juicy peaches this cucumber salad can be wonderfully adapted with the seasons. Think of adding nectarines, mango, papaya, melon or gorgeous heirloom tomatoes in the summer and lean into the winter fruit with pink grapefruit and blood oranges until early spring.
On Storage
The miso sesame dressing keeps well in the fridge for up to 10 days or so. However only make as much salad as you plan to enjoy right away and dress it just before serving. Leftovers will be fine the following day but the veggies do get soft and mushy overnight so the crisp factor won’t last.
Amazing Salads
- Potsticker Salad
- Ultimate Smashed Chickpea Salad Sandwich
- Vegan Chickpea Salad
- Grilled Corn Avocado Tomato Salad
- Quinoa Salad Mediterranean Style
- Asian Peanut Slaw
- Balsamic Tomatoes
- Cucumber Tomato Onion Salad
- Best Vegan Caesar Salad Dressing
- Avocado Tomato Salad.
How to Make the Ultimate Cucumber Avocado Salad
Cucumber Avocado Salad with Miso Sesame Dressing
Ingredients
- 6-7 Persian cucumbers (or 2 English cucumbers that are skinny + firm)
- 2 Hass avocados (pitted + sliced thick)
- 1 small red onion sliced (or 1/2 of a big one)
- 1-2 yellow peaches (or 1 mango) (seeded + sliced into wedges) - OPTIONAL
Miso Sesame Lime Dressing
- 1/3 cup lime juice freshly squeezed
- 2 Tbsp white miso
- 2 Tbsp toasted sesame oil
- 3 Tbsp maple syrup
- 2 garlic cloves grated
- 1 Tbsp shoyu
- 2 Tbsp toasted sesame seeds (+ 2 Tbsp for garnish)
Instructions
- Scrub and rinse the cucumbers then slice them into rounds if using the Persian variety. If using English cucumbers slice them lengthwise and then cut at an angle into bite size pieces. (You want them to have a nice bite to them so don’t slice too thin, maybe 1/3 inch or so). Add them to a large bowl or serving platter.6-7 Persian cucumbers
- Cut the avocados in half, carefully discard the pit and slice the flesh into 1/3 inch thick pieces or so. Add to the platter with the cucumber and sprinkle with the red onion. Do the same with the peaches if using.2 Hass avocados, 1 small red onion, 1-2 yellow peaches (or 1 mango)
- In a separate bowl whisk together all the dressing ingredients until a smooth emulsion is achieved. Pour half of it over the cucumber and avocado then add more as you see fit. Garnish with basil or cilantro leaves whichever you fancy and serve the extra dressing on the side.1/3 cup lime juice, 2 Tbsp white miso, 2 Tbsp toasted sesame oil, 3 Tbsp maple syrup, 2 garlic cloves, 1 Tbsp shoyu, 2 Tbsp toasted sesame seeds
Video
Notes
- The Cucumbers - Choose firm crisp cucumbers. If using English cucumbers partially peel a few strips of the skin for visual effect before slicing.
- Add Peaches - Make a heavenly peach cucumber salad when those juicy fragrant Georgia peaches are in season. You can add a couple to the salad as I did or use them in lieu of the avocado, in either case you are in for a real treat you'll want to share with everyone in your life and bring to every single cook out and pool party this summer.
- Toasted Sesame Oil - This is where the unique sesame flavor comes from so don't leave it out.
The easiest most delicious and beautiful thing I’ve made this year! Can’t wait to try it with all the suggested variations like grapefruit wow this is one amazing salad!