Japanese Avocado Salad with Cucumber

Japanese Avocado Salad with Cucumber is a recipe that incorporates one of the most popular ways to enjoy avocados in Japan. The salty and spicy flavor of wasabi soy sauce blends perfectly with the creamy taste of avocado.

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Prep Time: 10

Total Time: 10

Servings:

Ingredients

▢ 1 avocado
▢ 2 Japanese or Persian cucumbers (If using Persian cucumbers, increase the quantity by about 1.5 times.)
▢ - ¼ tsp salt (for the cucumbers)
▢ 1 tsp wasabi paste
▢ 1 Tbsp soy sauce

Instructions

Remove skin and pit from avocado, then dice it into bite-sized pieces.
Slice cucumber into thin rounds. Sprinkle salt over the slices and massage them. Arrange the slices so that they overlap as little as possible, and let them sit for about 5 minutes. Then, squeeze them by hand to remove any moisture.
Mix soy sauce and wasabi well in a bowl. Then, add avocado and cucumber pieces, 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

Author: Ryo Hikita (Umami Pot)

Cuisine: Japanese

Category: Quick, Side Dishes, Vegan, Vegetable

Keyword: avocado, cucumber

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