Can’t Get Enough Of This Salad!
This crunchy, creamy, chili-crispy salad is exactly what I want on repeat right now. The cool, crisp cucumbers pair perfectly with creamy avocado, and the simple sesame-soy dressing gives a salty-tangy balance that keeps you coming back for more.
The smashing technique is essential: a few firm whacks with the side of a knife create craggy, irregular pieces that hold onto the dressing rather than letting it slide off. I like finishing the salad with a generous drizzle of chili crisp and a sprinkle of furikake for heat, crunch, and umami. It’s fresh, fast, a little messy in the best way, and a fantastic side for grilled fish, dumplings, rice bowls, or as a light stand-alone dish.
Best of all, this salad comes together in about 15 minutes with no cooking required — just smash, chop, whisk, toss, and enjoy.
Recipe Tips
Quick tips to make this salad extra delicious:
- Choose your cucumbers. Persian cucumbers are ideal — thin-skinned, nearly seedless, and crisp. English cucumbers work as a substitute. Avoid thick-skinned American cucumbers if they tend to be watery.
- Smash gently. You don’t need to fully crush the cucumbers. Press firmly with the side of a knife until they crack open so they soak up more dressing.
- Cut large avocado chunks. Big pieces hold up when tossing and give you a satisfying bite in every forkful.
- Add chili crisp just before serving. This keeps the crispy bits crunchy and makes the dish look and taste amazing.
- Serve quickly. Eat within about 30 minutes of assembling. The avocado will start to brown and the cucumbers will release some liquid as it sits, so make it right before you plan to eat.
Variations You Can Try
Ways to customize the salad:
- Add edamame for extra protein and heartiness.
- Include thinly sliced radishes for extra crunch and a peppery bite.
- Sprinkle toasted sesame seeds if you don’t have furikake or want more sesame flavor.
- Add shredded chicken or cooked shrimp to make it a light meal.
- Add mango for a sweet, juicy contrast that pairs nicely with chili crisp.
- Swap cilantro for basil or mint for a fresher, cooler flavor profile.
- Use tamari instead of soy sauce to make the dressing gluten-free.
FAQ
Yes. Use about 1 pound of English cucumber, slice lengthwise and gently smash. If they’re especially watery, pat them dry before tossing.
Furikake is a Japanese seasoning blend typically made with seaweed, sesame seeds, salt, sugar, and other savory ingredients. It adds salty, crunchy umami to the salad.
Use the chili crisp you enjoy most. Varieties vary in heat, garlic, and sweetness, and each will slightly change the salad’s final flavor.
Smashed Cucumber Avocado Salad
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Equipment
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Furikake (optional)
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Chili Crisp (optional)
Ingredients
For The Cucumber Salad
- 6 Persian cucumbers (~1 pound), halved lengthwise
- 2 large ripe avocados, cut into large chunks
- 2 scallions, thinly sliced
- 2 tablespoons finely chopped fresh cilantro
- Optional toppings: furikake and chili crisp, to taste
For The Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1½ teaspoons granulated sugar
- 1 small clove garlic, finely grated
- ¼ teaspoon fine sea salt, plus more to taste
Instructions
- Smash the cucumbers. Place cucumbers flat-side-down on a cutting board and gently smash with the side of a knife until they crack open. Slice on a diagonal into 1-inch pieces.
- Make the dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and salt until the sugar dissolves.
- Toss. In a large bowl, combine cucumbers, avocado, scallions, and cilantro. Drizzle the dressing over the salad and toss gently to coat, taking care not to mash the avocado.
- Finish. Spoon chili crisp over the top and sprinkle with furikake. Give the salad a light toss or serve as is, and enjoy.
Did you make this?Let me know how it turned out in the comments below!
