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