Asian Cucumber Avocado Salad

This Asian-style cucumber salad features crisp cucumbers and silky avocado tossed in an incredible savory and spicy gochujang vinaigrette.

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This Asian-style cucumber avocado salad features crisp cucumbers and silky avocado tossed in an incredible savory and spicy gochujang vinaigrette. - easy to make ahead for gatherings and always a hit side dish!

Prep Time 20

Marinating Time 1

Total Time 1 20

Servings servings

Calories 266kcal

Ingredients

1 tablespoon gochujang
2 tablespoons honey or agave nectar
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 medium cloves garlic, minced
6 mini cucumbers, sliced into 1/4-in slices (or 2 medium seedless cucumbers)
2 medium avocados, pitted and diced into 1/2-in cubes
1 small bunch green onions, thinly sliced
Salt and pepper to taste
1 tablespoon sesame seeds, toasted

Instructions

In a large shallow bowl, whisk gochujang, honey, soy sauce, rice wine vinegar, sesame oil, and garlic.
Fold cucumbers, avocados, and green onions into dressing until evenly coated. Season salad with salt and pepper to taste and refrigerate 1 hour to allow salad to marinate.
Garnish salad with sesame seeds and serve chilled. Enjoy!

Notes

Storing Instructions

Store salad in refrigerator up to 3 days.

Nutrition