Description
A refreshing and easy-to-make Cucumber Avocado Salad featuring sumac-marinated shallots, toasted sesame seeds, and fresh dill. This salad combines crisp cucumbers and creamy avocado with tangy rice vinegar and aromatic spices, perfect as a light vegan and gluten-free side dish for warm weather meals.
Ingredients
Scale
Marinated Shallots
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 3 Tbsp. rice vinegar
- 2 tsp. ground sumac
- 1/4 tsp. kosher salt
Salad Base
- 1 lb. cucumbers (English/Hot House or Persian, ideally), cut into bite-sized chunks
- 1 medium ripe avocado, cut into small pieces or thinly sliced
- 3/4 tsp. kosher salt
- 2 Tbsp. extra-virgin olive oil
Garnish
- 2 scant Tbsp. sesame seeds
- 1/3 cup fresh dill, roughly chopped
Instructions
- Marinate Shallots: Combine thinly sliced shallots, rice vinegar, ground sumac, and 1/4 tsp. kosher salt in a small bowl. Gently massage the sumac into the shallots to release flavor. Let the mixture sit for at least 20 minutes or up to 3 hours to allow the shallots to soften and develop tangy flavor.
- Toast Sesame Seeds: Heat a dry skillet over medium heat and add the sesame seeds. Toast them for 3 to 5 minutes, stirring frequently, until they are lightly browned and aromatic. Be careful not to burn them. Remove from heat and set aside to cool.
- Prepare Salad: Arrange the cucumber chunks and avocado pieces on a large plate or serving platter. Sprinkle with the remaining 3/4 tsp. kosher salt and drizzle with extra-virgin olive oil. Scatter the marinated shallots and their residual rice vinegar evenly over the salad.
- Garnish and Serve: Finish by sprinkling the toasted sesame seeds and roughly chopped fresh dill over the cucumbers and avocado. Serve immediately to enjoy the fresh flavors.
Notes
- This salad is best served fresh but can be prepared up to 1 hour in advance and kept chilled.
- Sumac adds a unique tangy flavor, but lemon zest can be used as a substitute if unavailable.
- For extra crunch, add chopped nuts such as toasted almonds or walnuts.
- Use ripe but firm avocados to maintain texture and avoid mushiness.
- This recipe is vegan and gluten free, making it suitable for many dietary preferences.
Nutrition
- Serving Size: 0.6 cup
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 10 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 2.5 g
- Protein: 2 g
- Cholesterol: 0 mg
