Description

Experience a fresh twist on sushi with this California roll cucumber salad! Crisp cucumbers, creamy avocado, and flavorful imitation crab come together in a zesty dressing that will delight your palate. Perfect for summer barbecues or cozy dinners, this vibrant dish is quick to prepare and sure to impress your guests.

Ingredients

Scale

2 English cucumbers, thinly sliced
1 ripe avocado, mashed
1 cup shredded imitation crab meat
2 tbsp low-sodium soy sauce
2 tbsp unseasoned rice vinegar
1 tsp sesame oil
2 green onions, sliced
1 tbsp toasted sesame seeds
Pinch of salt

Instructions

Wash and thinly slice the cucumbers using a mandoline or sharp knife.
In a bowl, mash the avocado until creamy but still chunky.
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, and salt until combined.
Gently fold the cucumbers and imitation crab into the avocado mixture while drizzling in the dressing.
Top with sliced green onions and toasted sesame seeds.
Chill in the refrigerator for about 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No cooking required
Cuisine: Japanese

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 2g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Keywords: To enhance flavors, allow the cucumbers to marinate in rice vinegar and sesame oil for at least 10 minutes before mixing with other ingredients. Feel free to add bell peppers or radishes for extra crunch and color variation. For optimal freshness, store leftovers in an airtight container in the fridge for up to two days.