A delightful fusion dish that brings the essence of sushi into a refreshing salad format. Perfect for warm weather, this easy side dish combines crisp cucumbers, creamy avocado, and a zesty rice vinegar dressing.
Ingredients
Scale:
2 large cucumbers, thinly sliced
1 ripe avocado, diced
1 cup imitation crab meat, shredded (or use real crab if preferred)
1/4 cup green onions, chopped
1/4 cup sesame seeds, toasted
3 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 teaspoon honey or agave syrup
Salt and pepper to taste
Instructions
Prepare the dressing by whisking together the rice vinegar, soy sauce, sesame oil, honey, salt, and pepper in a small mixing bowl. Set it aside for 10-15 minutes.
Wash the cucumbers and slice them into thin rounds, about 1/8-inch thick. Alternatively, spiralize them for presentation.
In a large bowl, combine the sliced cucumbers, diced avocado, shredded imitation crab meat, and chopped green onions. Gently toss to combine.
Drizzle the prepared dressing over the mixture and gently toss to ensure everything is coated without mashing the avocado.
Sprinkle the toasted sesame seeds over the top before serving.
