Description
California Roll Cucumber Salad is a refreshing and vibrant dish perfect for any occasion. With crisp cucumbers, creamy avocado, and a tangy dressing, this salad brings together the best flavors of summer. Easy to prepare and visually appealing, it’s ideal for barbecues, potlucks, or a light lunch at home. Serve it chilled for an explosion of flavor that will impress your guests and leave them asking for more!
Ingredients
Scale
- 2 cups thinly sliced English cucumbers (about 2 medium)
- 1 cup shredded carrots
- 1 ripe avocado, diced
- 3 green onions, sliced
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar (optional)
- Seaweed snacks (nori), cut into strips for garnish
Instructions
- Prepare your ingredients: Wash all vegetables. Slice cucumbers into thin rounds or half-moons. Chop green onions finely and shred carrots.
- Create the dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until combined.
- Toss it all together: In a large bowl, combine cucumbers, carrots, avocado, and green onions. Pour the dressing over the salad and gently toss until coated.
- Add final touches: Crumble seaweed snacks over the top just before serving for added flavor.
- Chill before serving: Refrigerate for about 15 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 156
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg