Ingredients
Equipment
Method
Preparation Steps
- Wash the cucumber under cool running water and slice it thinly, about 1/8 inch thick. Set aside in a large mixing bowl.
- Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into bite-sized pieces and add to the mixing bowl.
- Slice the green onions finely and sprinkle into the bowl with cucumbers and avocado. Gently mix to combine.
- Add the imitation crab meat to the bowl and gently toss to combine without crushing the avocado.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and a pinch of salt until well combined.
- Pour the dressing over the salad mixture and carefully toss to coat all ingredients.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld.
- Before serving, sprinkle sesame seeds over the salad for garnish.
Nutrition
Notes
This salad is best served fresh but can be stored in the fridge for up to 2 days. For optimal texture, dress just before serving.