Japanese Avocado Salad with Cucumber is a dish that highlights one of the most popular ways to enjoy avocados in Japan. The salty, spicy flavor of wasabi soy sauce pairs beautifully with the creamy richness of avocado.
2Japanese cucumbers or Persian cucumbers(If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
¼tspsalt(for the cucumbers)
1Tbspsoy sauce
1tspwasabi paste
Prevent your screen from going dark
Instructions
Remove the skin and pit from the avocado, then cut it into bite-sized pieces.
Slice the cucumber into thin rounds. Sprinkle salt over the slices and gently rub them. Spread the slices out as much as possible to avoid overlapping, and let them sit for about 5 minutes. Then, gently squeeze out any excess moisture by hand.
In a bowl, mix soy sauce and wasabi until well combined. Then, add the avocado and cucumber, and toss everything together.
Notes
You can store it in the refrigerator for up to 2 days.