This Asian inspired cucumber avocado salad is full of crisp cucumbers, creamy avocado, edamame, and a flavorful sweet and spicy sesame vinaigrette. It’s full of protein and healthy fats and a great side dish to go with your next meal!
If you love this cucumber salads then you have to try my Asian cucumber sesame salad!
Why you’ll love it
Fresh and satisfying – When I’m craving a fresh and crunchy salad, my go-to vegetable to add in is cucumbers. Pair them with rich and creamy avocado chunks and you’ve got a hearty and satisfying salad.
Sweet and spicy – The sesame vinaigrette for this salad is equal parts spicy and sweet. The spicy comes from the chili garlic sauce and it’s balanced out with honey.
Great to make anytime of year – Both cucumbers and avocados are readily available year round so you can easily make this salad in January or July.
- Cucumbers – You’ll want to use Persian or English cucumbers. They tend to be the most crisp.
- Avocado – Creamy, rich, and full of fiber and healthy fat. It helps make this a more filling and substantial salad.
- Edamame – Buy shelled edamame to save yourself some time. It’s found in the frozen vegetable section at the grocery store.
- Green onion – I like to use these in salads as they don’t have as harsh of an onion flavor as yellow or red onions.
- Cilantro – Omit if you don’t like cilantro.
- Sesame seeds – Toast them for the best flavor. White or black sesame seeds can be used.
- Rice wine vinegar – Mild in flavor with a hint of sweetness.
- Soy sauce – Use low sodium so the vinaigrette isn’t too salty. For gluten-free use tamari.
- Fresh ginger – grated ginger has a wonderful fresh, spicy, peppery flavor.
- Lime – Always use fresh squeezed lime juice and not bottled for the best flavor.
- Toasted sesame oil – Sesame oil has a nutty, earthy flavor that is quite strong.
- Chili garlic sauce – A condiment made of chili peppers, rice vinegar, garlic and salt. It’s similar to sriracha, but has a chunkier texture.
- Honey – The sweetener for the vinaigrette. Use maple syrup to make this salad vegan.
- Garlic powder – I prefer to use garlic powder over fresh garlic in salads. I find raw garlic too harsh in flavor.
Best type of cucumber for this avocado salad
I recommend using either Persian or English cucumbers for this salad. Both are super crisp and you don’t need to peel them. If you are using English cucumbers I do recommend scooping out the seeds so the salad doesn’t get too watery.
How to make cucumber avocado salad
Prep the vegetables – Dice the cucumbers, no need to peel them. If using English cucumbers, scoop out the seeds. Peel and dice the avocado. I like to toss it in a little lime juice to help keep it from browning as quickly.
Thinly slice the green onions and chop the cilantro. Add the vegetables along with the defrosted shelled edamame and sesame seeds to serving bowl.
Make the vinaigrette – Whisk together all of the ingredients for the vinaigrette. You can also add them to a jar with a lid and shake until well combined.
Pour the vinaigrette over the salad and then gently toss it together until everything is coated. Be careful when tossing the salad, the avocado is delicate and can fall apart if you aren’t gentle with it.
Make ahead tips and leftovers
This is a salad that needs to be eaten the day it’s made. Within a couple hours of making it is best. The avocado will discolor and start to fall apart the longer the salad sits.
There are parts of the salad you can make ahead. Make the vinaigrette 1-2 days in advance. All of the ingredients for the salad except the avocado can be combined a day ahead of serving. Add the avocado into the salad right before you plan to serve it.
What to serve with the cucumber salad
I love serving this cucumber salad with any type of grilled protein. A couple of my favorites are this grilled tahini chicken and this grilled chicken satay with almond butter sauce.
When I want to stick with Asian flavors I serve it with this juicy Asian flank steak or these coconut lime chicken skewers.
More salad recipes
- Asian Edamame Salad
- Tomato Avocado Chickpea Salad
- Blueberry Peach Feta Salad
- Cucumber Tomato Salad
- Avocado Chickpea Tuna Salad
Did you make this cucumber avocado salad? I’d love if you’d leave a recipe rating and review below.
Cucumber Avocado Salad
- 2 English cucumbers, seeds scooped out and diced
- 1 large avocado, peeled and diced
- 1 cup shelled edamame
- 1/3 cup sliced green onions
- 1/4 cup cilantro
- 1 tablespoon toasted sesame seeds
- 3 tablespoons rice wine vinegar
- 1 tablespoon low sodium soy sauce or tamari
- 1tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- 2 teaspoons chili garlic sauce
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Add the cucumbers, avocado, edamame, green onions, cilantro, and sesame seeds to a serving bowl.
- In a bowl or jar add all of the ingredients for the vinaigrette. Whisk or shake until well combined.
- Pour the vinaigrette over the salad and gently toss everything together until coated. Taste for seasoning and serve.
Amount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 209mgCarbohydrates: 17gFiber: 6gSugar: 8gProtein: 5g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
Leave a Reply