# What You'll Need:
→ Vegetables
01 - 2 large cucumbers, trimmed
02 - 2 ripe avocados
→ Dressing
03 - 2 tablespoons toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
06 - 1 teaspoon honey or maple syrup
07 - 1 garlic clove, finely minced
08 - 1 teaspoon fresh ginger, grated (optional)
→ Garnish
09 - 2 tablespoons toasted sesame seeds (black or white)
10 - 2 green onions, thinly sliced
11 - 1 small handful fresh cilantro or mint leaves (optional)
12 - Crushed red pepper flakes, to taste (optional)
# How to Make It:
01 - Rinse cucumbers and trim the ends. Halve each lengthwise and place cut side down. Using the flat side of a chef’s knife or a rolling pin, press firmly to smash each half until it cracks. Chop into bite-sized pieces and transfer to a large mixing bowl.
02 - Halve and pit the avocados. Score the flesh into 1/2-inch cubes, scoop with a spoon and add the pieces to the bowl with the cucumbers.
03 - In a small bowl, whisk together toasted sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, minced garlic and grated ginger until emulsified.
04 - Pour the dressing over the cucumbers and avocado. Using a gentle folding motion, toss to coat without mashing the avocado, ensuring even distribution of dressing.
05 - Transfer to a serving bowl and finish with toasted sesame seeds, sliced green onions, herbs and a pinch of red pepper flakes if desired. Serve immediately for best texture.
