Sesame Cucumber and Avocado Salad

Crispy cucumber and creamy avocado combine to make a simple no-cook salad that is perfect for a summer evening. Pair with a chilled bottle of Gamay Noir or serve next to some BBQ ribs with a glass of Primitivo.

If you only have access to ‘seedy’ cucumbers, they can work to in the recipe, just peel them, cut in half and scrape out the seeds.

Ingredients

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoons soy sauce or tamari

  • 1/2 teaspoon red-pepper flakes

  • 2 ripe avocados

  • 1 pound cucumbers (such as Persian or English), trimmed and thinly sliced

  • 2 scallions, trimmed and thinly sliced

  • Kosher salt (such as Diamond Crystal) and black pepper

  • Toasted sesame seeds, for topping

Directions

  1. Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)

  2. When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.

  3. Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.