Spicy Asian Cucumber Avocado Salad
Coming in HOT with this fabulous Spicy Asian Cucumber Avocado Salad! I don't know about you, but I love cucumber avocado salads! This recipe is tangy, zesty, and a little bit spicy. It's perfect for those who don't like typical leafy green salads but still want to get in those veggies! This salad is packed with fiber, protein, and healthy fats that will help keep you satiated longer. Trust me, you will not regret making this recipe over the summer!
Ingredients
- 6 Persian cucumbers(or 2 English cucumbers)
- 2 medium avocados
- 1 cup chopped green onions
- 1 tbsp coconut aminos(or soy sauce)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2-3 tsp chili crunch
- Sesame seeds for garnishing
Instructions
- First carefully slice the cucumbers very thinly(using a mandolin usually works best). Then add the sliced cucumbers to a bowl.
- Carefully cut and slice the avocados into small chunks and then add to the bowl.
- Carefully slice about 4 green onions into thin slices and add to the bowl along with the cucumbers and avocado.
- Make the marinade sauce by combining the coconut aminos, rice vinegar, toasted sesame oil, chili crunch, garlic powder, coconut sugar, and salt in a small bowl.
- Whisk the sauce ingredients well and then pour over the cucumber slices, avocado, and green onions.
- Toss the salad until everything is coated evenly with the marinade. To get the best flavor, let the salad set in the fridge for a couple hours before enjoying to let all the flavors soak in.
- When ready to enjoy, top with some sesame seeds for a pretty garnish along with more chili crunch if desired.