Asian Avocado Salad

This avocado salad recipe is incredibly flavorful! It’s made with creamy, ripe avocados, crisp cucumbers, scallions, sesame seeds, and cilantro in a Japanese-style dressing. It’s a delicious side salad any time of year! Vegan.

This avocado salad is incredibly easy to make, and just bursting with Japanese flavor! It truly makes me happy! We are down in Santa Barbara for the winter and had a plethora of avocados that needed to be used up before we drove back up to Washington, so this is how this salad came to be.

Made with simple ingredeints in under 20 minutes, I am pretty sure you’ll fall in love with this one too.  Serve it as a tasty side salad with Asian-style meals or as an appetizer served with rice crackers.

Avocado Salad Recipe Ingredients

• large ripe avocados, sliced (about 3 cups)
• Persian cucumbers, sliced (about 3 cups)
• Scallions (or chives), sliced
• Fresh chili, sliced
• salt and pepper to taste
• Optional additions: Cilantro leaves, sesame seeds, edible flowers

How to make Avocado Salad

Step One: Mix the dressing ingredients together in a small bowl.

Step two: Slice the avocados and cucumber and place them with the remaining salad ingredients in a medium bowl.

Step three: Pour in the dressing and gently toss.

Step four: Garnish with sesame seeds and cilantro. Enjoy immediately!

Storage

This salad is best consumed the day it is made! That being said, leftovers can be kept up to 1 day in an airtight container in the refrigerator.

Serving suggestions

Serve this Avocado Salad with Asian Style meals- like our Japanese Farm-Style Teriyaki Chicken, Chirashi Sushi Bowl , Wonton Salad, Temaki Hand Rolls, Teriyaki Mushroom Lettuce Wraps,or  Seared Tuna (Ahi or Yellowfin Tuna)

More Asian-Style Salads

• Sesame Tomato Salad
• Asian Cucumber Salad
• Easy Crunchy Asian Slaw
• Wonton Salad

Avocado Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Sylvia Fountaine
• Prep Time: 20 mins
• Total Time: 20 minutes
• Yield: 6
• Category: salad, vegan, appetizer
• Method: assembled
• Cuisine: Japanese
• Diet: Vegan

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Description

This avocado salad recipe is incredibly flavorful! It’s made with creamy, ripe avocados, crisp cucumbers, scallions, sesame seeds, and cilantro in a Japanese-style dressing. It’s a delicious side salad any time of year! Vegan. Recipe Updated Aug 2024 – see notes. 

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Ingredients

Units USM

Dressing: 

• 1 tablespoon olive oil
• 2 1/2 tablespoons soy sauce, or GF Liquid aminos
• 2 tablespoons maple syrup
• 2 tablespoons rice wine vinegar
• 2 teaspoons sesame oil
• 1 teaspoon toasted sesame seeds
• pinch chili flakes

Avocado Salad 

• 3 large avocados, sliced (about 3 cups)
• 3 Persian cucumbers, sliced (about 3 cups)
• 1/4 cup scallions (or chives), sliced
• optional: fresh chili, sliced
• salt and pepper to taste
• optional additions: cilantro leaves, sesame seeds, edible flowers

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Instructions

1. Place the dressing ingredients in a small bowl and stir.
2. Place salad ingredeints in a medium bowl- cucumber, avocado, scallions, chili pepper, and cilantro.
3. Pour dressing over the top and mix gently to incorporate.
4. Sprinkle with more chives, cilantro and sesame seeds.
5. Serve immediately.

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Notes

Serve this as a side salad or as an appetizer with rice crackers. Salad is best consumed right away.

Note: The original recipe used our Ponzu Dressing and only avocados. We’ve fine-tuned this a bit, and added cucumbers for a little crunch and simplified the dressing.

Nutrition

• Serving Size: 1 cup
• Calories: 289
• Sugar: 7.8 g
• Sodium: 277 mg
• Fat: 24.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 19.8 g
• Fiber: 8.2 g
• Protein: 3.3 g
• Cholesterol: 0 mg