Avocado sesame cucumber salad, simple

Try this simple avocado sesame cucumber salad recipe, it will surprise you! It’s low carb and vegan, but it’s filling, tasty and fresh!

Never, ever thought that this type of salad can be our dinner.

It looks like nothing.

“Oh, excuse us, we had water for dinner and we're stuffed.”

Never been one of those people who can have cucumbers for dinner and then go to bed without crying.

But after a full day of snacking, this refreshing cucumber and avocado salad was everything we wanted.

It was light, but somehow filling, fresh and made us feel better.

That snacking thing is sneaky. A snack here, a snack there, someone please invent something to close our mouth and stop eating while we're at our desk. We don’t need to go to Mars. Let’s focus on the important stuff here first: how do we stop snacking while “working”.

So this salad is kinda Asian. We're a bit hesitant to say it because we don’t know if it’s politically correct. But we already did, so who cares. It has sesame oil and soy sauce in it, so it must be Asian, ok?

It reminds us of the salad our mom got at a Chinese restaurant a million years ago.

We're still thinking about that salad. It was cucumbers, chicken & seaweed and it was unbelievable.

Cucumber Avocado Salad Ingredients

There’s no seaweed and no chicken in this salad, people. What we do have here is:

• garlic, because it’s a reliable food in the world
• sesame seeds – make sure to toast them for more flavor
• avocado – get a ripe one
• a cucumber that has been peeled to death
• wasabi
• sesame oil
• chili flakes (optional)

How it comes together

You can keep things simple with this cucumber salad, but we had that picture of the cucumber salad we ate at the Asian restaurant.

So we decided we wanted to make ribbons out of the cucumber. That’s right, we used our peeler for this and it took us 5 minutes to make the whole thing. If you don’t know how to peel the cucumber into ribbons, here’s a helpful tutorial. Silly us didn’t look at this before we made the salad, so we also used the cucumber seeds. Well, you live and you learn. (and we would still keep the seeds, we hate throwing out food).

We thought that the peeling thing will make us want to pull our hair out, but it was actually relaxing and worth it in the end. We ate the salad in like 5 minutes.

Once you’ve got all the ribbons made, all you need to make the dressing and put everything together. Sprinkle sesame seeds and you’re ready to eat!

Make This Salad More Filling Or Gluten-Free

If you don’t need this salad to be low-carb, but more filling, add some quinoa to it. We tried this the evening after and it was awesome.

To make it gluten-free (did not know soy sauce is not gluten-free until 3 months ago) – use tamari or coconut aminos (here are 3 gluten-free alternatives to soy sauce)

Health Benefits

According to the nutrition calculator we used the entire recipe has 305 calories, 25 grams of total fat, 20 grams total carbs, 10 grams of fiber (so that’s 10 grams net carbs for those counting carbs) and 7 grams of protein. This salad is also a great source of iron, magnesium and calcium – all thanks to those satisfying sesame seeds.

This is a light, low-carb vegan salad and it can be helpful with losing weight and not making your blood sugar go crazy.

Diets with low glycemic load are also beneficial to reduce inflammation, to improve your skin and to prevent disease and weight gain.

We hope you enjoy this salad, even if you turn it into a side dish.