Japanese Avocado Salad with Cucumber
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.
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Servings: 2
Ingredients
- 1 avocado
- 2 Japanese cucumbers or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- ¼ tsp salt (for the cucumbers)
- 1 Tbsp soy sauce
- 1 tsp wasabi paste
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.
Nutrition
Calories: 181.38kcal Carbohydrates: 12.22g Protein: 3.64g Fat: 14.93g Saturated Fat: 2.17g Polyunsaturated Fat: 1.86g Monounsaturated Fat: 9.85g Sodium: 814.07mg Potassium: 654.6mg Fiber: 7.49g Sugar: 2.34g Vitamin A: 151.08IU Vitamin C: 13.48mg Calcium: 30.37mg Iron: 1.04mg
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