Sesame Cucumber and Avocado Salad

By Hetty Lui McKinnon

Updated June 6, 2022

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
10 minutes
Rating
5(4,288)
Comments
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Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top. 

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Ingredients

Yield:4 servings

FOR THE SESAME DRESSING

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon granulated sugar

  • 1 ½ teaspoons soy sauce or tamari

  • ½ teaspoon red-pepper flakes

FOR THE SALAD

  • 2 ripe avocados

  • 1 pound cucumbers (such as Persian or English), trimmed and thinly sliced

  • 2 green, red or purple scallions, trimmed and thinly sliced

  • Kosher salt (such as Diamond Crystal) and black pepper

  • Toasted sesame seeds, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

18 grams carbs; 284 calories; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 8 grams fiber; 571 milligrams sodium; 4 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)

  2. Step 2

    When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into ½-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.

  3. Step 3

    Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

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Ratings

5 out of 5
4,288 user ratings
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Comments

Barbara Kraft

I found soaking the cucumbers in cold water with 2 Tablespoon of salt for 2 hours makes the cucumbers crisp & fresh ..drain & rinse & dry well..I use a clean kitchen towel to roll them in to dry throughly

claudia

Add some edamame for additional protein!

Allie

I just made this within 20 minutes of Sam suggesting it via email. I tossed it with cold udon noodles and added thinly sliced jalapeño. Perfect warm weather lunch.

Sam

One of the best salads of all time. I make this exactly as directed at least once a month. It is the perfect side dish to any kind of asian dinner, and adds just a little extra something. Super cooling and nutritious, too. I do sometimes add more sesame seeds just cause I like 'em.

Rachel

It’s good, but as someone else in the comments a few years ago said, make just enough for what you need the day you make it. We tried to eat the leftovers just the next day and it was slimy :{

elizking

This sounded much better on paper than in practice. It was okay but was missing something. I did add lime juice as others suggested as the dressing definitely needed it. I much prefer Ali Slagle’s cucumber salad.

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