Sesame Cucumber and Avocado Salad

By Hetty Lui McKinnon

Updated June 6, 2022

Sesame Cucumber and Avocado Salad
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
5(4,041)
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

    • 2tablespoons toasted sesame oil
    • 2tablespoons rice vinegar
    • 1tablespoon toasted sesame seeds
    • 1tablespoon granulated sugar
    • 1½teaspoons soy sauce or tamari
    • ½teaspoon red-pepper flakes

    For the Salad

    • 2ripe avocados
    • 1pound cucumbers (such as Persian or English), trimmed and thinly sliced
    • 2green, 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)

284 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 4 grams protein; 571 milligrams sodium

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
4,041 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.

Hannah L

only recommendation is to cube cucumbers (slice cuke length-wise in pickle style strips and then slice them) instead of thinly sliced, allows for more even distribution of dressing.

Hannah L

Also, while I read through the recipe the first time I made it, you should add that water needs to be added to the dressing (in the "for the sesame dressing" ingredient list). Once I've made a recipe I often do not go back and read the instructions (maybe lazy LOL), but made the dressing this morning for my lunch and realized I hadn't added the water to the dressing this time (was wondering why it wasn't emulsifying properly).

DarcieD

Seems they put this recipe under a wrong section. I looked for "potluck" recipes, and found this one. Of course, with avocados, one must prep just before serving. No one hosting a potluck appreciates guests who show up and say, 'I need counter space and oh, where are the knives and a plate of any sort?' But at home, this is a keeper. We enjoyed the contrast of cukes and avocado, and grabbed some Walking Egyptian Onions from the garden to replace the scallions. The dressing is perfect. DELISH!

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