Asian Cucumber Salad

INGREDIENTS

  • 1 pound Persian cucumbers

  • 1 ripe avocado, pitted, peeled, and diced

  • 2 cups loosely packed mâche lettuce (or other baby lettuce)

  • 1/2 cup of dressing (see below)

FOR THE DRESSING

  • 3 Tbsp olive oil

  • 2 Tbsp soy sauce (or coconut aminos)

  • juice of 1/2 lime

  • 1 1/2 Tbsp rice wine vinegar

  • 1 small shallot, finely diced

  • 1 1-inch piece of fresh ginger, finely chopped

  • 1/2 tsp red pepper flakes

  • kosher salt

DIRECTIONS

  1. Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear them into bite-sized pieces.

  2. In a medium bowl, whisk the ingredients for the dressing. Taste and adjust the salt as needed.

  3. To the same bowl, add the avocado, smashed cucumbers, and mâche and toss to combine. Serve immediately.

Enjoy!

Makes 4 servings

 2 Blocks per serving

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