Smashed Cucumber and Avocado Snack Salad
Crunchy smashed cucumber meets creamy avocado in a tangy sesame-lime dressing.
Prep: 12 · Cook: · Total: 12 · Serves: 3 · Difficulty: Easy · Rating: 4.7/5 (165 reviews)
INSPIRED BY
Built for busy weeknights with pantry staples and bold, clean flavors.
Story
This is the kind of snack you order once and then try to reverse-engineer in a motel room with whatever you grabbed at the market. Cold, loud crunch, a little tang, and that sesame smell that hits before you even take a bite. It eats like a salad but behaves like a bag of chips, you keep going back for one more forkful.
By Theo
Ingredients
- 2 large cucumbers
- 1 ripe avocado
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 clove garlic, grated
- 2 tbsp chopped cilantro
- 1 tbsp toasted sesame seeds
- Optional: chili crisp or red pepper flakes
Instructions
- Smash cucumbers lightly with the side of a knife, then chop into bite-size pieces.
- Toss cucumbers with a pinch of salt, rest 5 minutes, then drain excess liquid.
- Whisk rice vinegar, soy sauce, lime juice, sesame oil, honey, and garlic.
- Add cucumbers and cilantro, toss well.
- Gently fold in avocado chunks so they stay a little intact.
- Top with sesame seeds and optional chili crisp, serve right away.
Chef Tips
- Draining after salting keeps the salad crisp, not watery.
- Use Persian cucumbers if you want extra crunch.
- Add cooked shrimp or edamame to make it more filling.
Cook's Notes
- Smash, do not slice, the rough edges hold dressing.
- Salt, rest, drain, it is the difference between crisp and soggy.
- Avocado goes in last so it stays creamy, not mashed.