Can’t Get Enough Of This Salad!
This crunchy, creamy, chili-crispy salad is exactly the kind of dish I’ve been craving. It’s fresh, fast, and impossible to stop eating.
Smashed cucumber salads are wonderfully crunchy on their own, but adding avocado brings a silky, satisfying richness that elevates the whole dish. The cucumbers stay cool and crisp, the avocado adds creamy texture, and a simple sesame-soy dressing gives a salty-tangy balance. The smashing technique is key: a few good whacks with the side of a knife create irregular pieces that hold the dressing so each bite is full of flavor.
I like to finish the salad with a generous drizzle of chili crisp and a sprinkle of furikake for crunch, heat, and umami. It’s a great side for grilled fish, dumplings, rice bowls, or simply eaten on its own. Best of all, it comes together in about 15 minutes with no cooking required—just smash, chop, whisk, toss, and enjoy.
Recipe Tips
Quick tips to make this salad even better:
- Choose the right cucumbers. Persian cucumbers are ideal because they’re thin-skinned, nearly seedless, and very crisp. English cucumbers work if that’s what you have, but avoid thick-skinned varieties that are watery.
- Smash gently. You don’t need to crush the cucumbers—just press with the side of a knife until they crack, then slice. This helps them soak up the dressing.
- Chunk the avocado. Cut the avocado into large pieces so they hold up when tossing and give a satisfying bite.
- Add chili crisp at the end. Spoon it over the salad just before serving so the crunchy bits stay crisp and the flavor shines.
- Serve soon after assembling. This salad is best within 30 minutes. The avocado will brown and the cucumbers will release more liquid if it sits too long.
Variations You Can Try
Ways to customize this salad:
- Add edamame for more protein and heartiness.
- Add thinly sliced radishes for extra crunch and a peppery bite.
- Use toasted sesame seeds if you don’t have furikake or want more sesame flavor.
- Add shredded chicken or cooked shrimp to make it a light meal.
- Add mango for a sweet, juicy contrast that pairs well with chili crisp.
- Swap cilantro for basil or mint for a fresher, cooler herb note.
- Swap soy sauce for tamari to make the dressing gluten-free.
FAQ
Yes. Use about 1 pound of English cucumber, sliced lengthwise and gently smashed. If the cucumber is very watery, pat it dry before tossing.
Furikake is a Japanese seasoning made from seaweed, sesame seeds, salt, sugar, and other savory ingredients. It adds salty, crunchy umami to the salad.
Use your favorite chili crisp. Some are spicier, some more garlicky or sweet, so choose one that matches your preferred heat and flavor profile.
Smashed Cucumber Avocado Salad
Pin
Equipment
-
Furikake (optional)
-
Chili crisp (optional)
Ingredients
For The Cucumber Salad
- 6 Persian cucumbers (~1 pound), halved lengthwise
- 2 large ripe avocados, cut into large chunks
- 2 scallions, thinly sliced
- 2 tablespoons finely-chopped fresh cilantro
- Optional toppings: furikake and chili crisp, to taste
For The Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1½ teaspoons granulated sugar
- 1 small clove garlic, finely grated
- ¼ teaspoon fine sea salt, plus more to taste
Instructions
-
Smash the cucumbers. Place cucumbers flat-side-down on a cutting board and gently smash with the side of a knife until they crack open. Slice on a diagonal into 1-inch pieces.
-
Make the dressing. In a small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, grated garlic, and salt until the sugar dissolves.
-
Toss. In a large bowl, combine the cucumbers, avocado chunks, scallions, and cilantro. Drizzle the dressing over the salad and toss gently to coat, taking care not to mash the avocado.
-
Finish. Spoon chili crisp over the top and sprinkle with furikake. Give the salad a light toss or serve as-is.
Did you make this?
Let me know how it turned out in the comments below!
