Ingredients:

  • 2 large English cucumbers (approx. 500g), sliced into thin rounds
  • 1.5 cups (225g) shelled edamame, thawed
  • 1 large ripe avocado, cubed
  • 0.5 cup (15g) fresh cilantro, roughly chopped
  • 3 green onions, thinly sliced
  • 3 tbsp rice wine vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp low-sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1 tsp chili crisp
  • 0.5 tsp salt (for cucumber prep)

Instructions:

  1. Place sliced cucumbers in a colander over a sink. Sprinkle with ½ teaspoon of salt and toss. Let sit for 10 minutes to extract excess moisture.
  2. Rinse the salted cucumbers under cold water to remove excess salt, then squeeze them firmly between paper towels until they feel dry and slightly flexible.
  3. In a small jar or bowl, whisk together the rice vinegar, toasted sesame oil, low-sodium soy sauce, grated ginger, minced garlic, honey, and chili crisp until emulsified.
  4. In a large mixing bowl, combine the prepared cucumbers, thawed edamame, chopped cilantro, and green onions.
  5. Pour the dressing over the salad and toss gently to coat, taking care not to mash the avocado.
  6. Fold in the cubed avocado right at the end. Toss just once or twice until the avocado edges slightly soften.
  7. Taste a cucumber slice and add an extra drop of soy sauce or a pinch of chili crisp if you want more punch. Serve immediately.