A refreshing and healthy dish inspired by the California roll, combining crisp cucumbers, creamy avocado, and a tangy rice vinegar dressing.
Ingredients
Scale:
2 large cucumbers, thinly sliced
1 ripe avocado, diced
1/2 cup imitation crab meat or tofu, shredded
2 green onions, finely chopped
1 tablespoon sesame seeds, toasted
1/4 cup rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1 teaspoon sugar or agave syrup
1/2 teaspoon grated fresh ginger (optional)
Instructions
Start by preparing the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and grated ginger until well combined. Let the dressing sit for a few minutes to allow the flavors to meld together while you prepare the salad.
In a large mixing bowl, add the sliced cucumbers and sprinkle with a pinch of salt. Let them sit for about 10 minutes to draw out excess moisture, then pat them dry with a paper towel.
Add the diced avocado, shredded imitation crab (or tofu), and chopped green onions to the bowl with the cucumbers. Carefully fold in the ingredients to keep the avocado pieces intact.
Pour the dressing over the salad mixture and gently toss until all ingredients are evenly coated.
Sprinkle the toasted sesame seeds over the top just before serving for added crunch and nutty flavor.
Serve immediately or refrigerate for up to 30 minutes to let the flavors meld together.
