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California Roll Cucumber Salad

A refreshing salad that combines the classic flavors of sushi with crisp cucumbers, creamy avocado, and succulent crab meat, perfect for a light lunch or a dazzling side at gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side
Cuisine: Fusion, Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 large large cucumbers
  • 1 cup imitation crab meat Can substitute with real crab meat or shrimp.
  • 1 ripe avocado
Dressing Ingredients
  • 2 tablespoons sesame oil Can be substituted with olive oil or avocado oil.
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seeds Toast for added flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a large bowl.
  2. Dice the avocado and add it to the bowl along with the imitation crab meat.
  3. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and sesame seeds.
  4. Pour the dressing over the salad and gently toss everything together.
  5. Season with salt and pepper to taste.
  6. Chill in the refrigerator for about 15 minutes before serving.

Notes

This salad can keep in the fridge for about 2 days. The cucumbers may release water, so toss again before serving. Not suitable for freezing. Add shredded carrots or radishes for extra crunch. For a vegan version, swap crab with tofu or tempeh and add edamame.