The perfect no-lettuce salad for any time of the year.
For my bachelorette party, a few of my chef friends treated my gal pals and me to an amazing lunch at the cottage. I may have been the bride-to-be, but the star of the day was definitely the chefs’ cucumber avocado salad. I may have already been two or three drinks in, but I made a mental note (as best as a tipsy bachelorette could) to make my own version at home. The key to making this salad super snappy to contrast with the buttery avocado is to draw some of the liquid out of the cucumbers with a simple pinch of salt. Finish the whole thing off with a generous drizzle of umami-rich miso dressing and a sprinkle of crackly sesame.
In a small food processor, combine the olive oil, miso, rice vinegar, lime juice, coconut sugar, tamari, chili, and sesame oil; process until smooth. Taste and season with sea salt and pepper, if needed.
Cucumber & Avocado Salad
Cut the cucumbers in half lengthwise and use a spoon to remove the seeds. Cut the cucumber halves on a diagonal into pieces 1½ inches (4 cm) long. In a large bowl, toss the cucumbers with the kosher salt, and let sit in the fridge for 20 to 30 minutes. Transfer to a colander, rinse with cold water, and pat dry with paper towel or a kitchen towel. Tumble the cucumbers onto a platter.
To serve, arrange the avocado slices among the cucumber pieces, then drizzle with the Miso Dressing. Sprinkle with the sesame seeds, mint, cilantro, and chili. Serve at room temperature.
Abbey’s tip: Don’t throw out those cucumber innards! I like adding them to a pitcher of water with a few lime wedges and mint leaves, or adding them to a smoothie for a hydrating post-workout snack.