Description
A refreshing and vibrant Cucumber Avocado Salad featuring sumac-marinated shallots, toasted sesame seeds, and fresh dill. This easy vegan and gluten-free side dish combines crisp cucumbers, creamy avocado, and tangy dressing, perfect for warm weather meals.
Ingredients
Scale
Dressing and Marinade
- 1 medium shallot, thinly sliced (about 1/3 cup)
- 3 Tbsp. rice vinegar
- 2 tsp. ground sumac
- 1 tsp. kosher salt, divided
Salad
- 2 scant Tbsp. sesame seeds
- 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
- 2 Tbsp. extra-virgin olive oil
- 1/3 cup fresh dill, roughly chopped
Instructions
- Marinate Shallots: Combine the thinly sliced shallots, rice vinegar, ground sumac, and 1/4 tsp. of kosher salt in a small bowl. Massage the sumac into the shallots gently and let the mixture sit for at least 20 minutes up to 3 hours to develop 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 sure to watch closely to prevent burning. Remove from heat and set aside.
- Assemble Salad: Arrange the cucumber chunks and avocado pieces on a large serving plate or platter. Season evenly with the remaining 3/4 tsp. kosher salt and drizzle with extra-virgin olive oil. Scatter the marinated shallots along with the residual rice vinegar over the cucumbers and avocado.
- Garnish and Serve: Finish by sprinkling the toasted sesame seeds and chopped fresh dill over the salad. Serve immediately as a refreshing side dish.
Notes
- This salad is best served fresh to enjoy the crispness of the cucumber and creaminess of the avocado.
- Sumac adds a tangy, lemony flavor; if unavailable, substitute with lemon zest and a touch of lemon juice.
- To make it nut-free and allergy-friendly, ensure the sesame seeds are not cross-contaminated.
- Use ripe but firm avocados to prevent mushiness in the salad.
- The salad can be prepared ahead by marinating shallots and toasting sesame seeds; assemble just before serving.
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: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 2.5 g
- Protein: 2 g
- Cholesterol: 0 mg
