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(4,258)
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
4,258 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.

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.

Susan

This is great and I am making it every week. I don’t use scallions because my family won’t eat them, but we like adding fresh mint at times.

Susan C

This was a great side dish to accompany salmon burgers with sriracha mayonnaise. Such an easy dish to make. I like the suggestion of soaking the cucumbers to make them more crispy below. My cucumber had just come from the farmer's market and was not refrigerator cold, so it was a bit limp. Will definitely make this again!

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