CHINESE AVOCADO & CUCUMBER SALAD
About the Recipe
This salad is GREAT. Even the rare person who doesn't adore avocados usually finishes every last bit. There is something about the fresh crunch of cucumbers against the richness of avocados and a very flavorful sauce that is way, way better than the sum of the simple parts. Because it is so special, I serve it as a starter, preferably (though not necessarily) followed by an Asian meal. However, it's also a great side dish--especially with Asian marinated fish or steak and a simple starch.
I can't remember where I got this recipe. I've changed it a lot from the original but still apologies for not giving credit where due.
CHINESE AVOCADO & CUCUMBER SALAD
Serves 4
Ingredients:
2 large clove garlic, minced
4 tsp black Chinese vinegar or rice vinegar
4 tsp soy sauce
2 tsp toasted sesame oil
a few drops of any red hot sauce
2 large hard-ripe avocados, pittled and sliced--to prevent browning, do not so this in advance
1 organic English cucumber, sliced or 6 organic Persian cucumbers, skin on and sliced about 1/8 inch thick
1 medium red onion, halved and sliced into paper thin half rings
1 cup fresh cilantro, chopped
1/3 cup scallions (white and green parts) cut into thin rounds
about 3 tablespoons toasted sesame seeds
Method
In a small bowl, whisk together the garlic, vinegar, soy sauce, sesame oil, and hot sauce. Taste and adjust seasoning and add pinches of salt if needed.
Toss the cucumbers, red onion, scallions, half the sesame seeds and cilantro in a bowl with the dressing.
Gently fold in the avocado . Top with the remaining sesame seeds. Serve right away. either on a platter or plated.
Note: You can make extra if desired. This dressing keeps in the fridge for many months.