This Asian Avocado Salad with Cucumbers and Sriracha Mayo is so creamy and fresh with a nice touch of heat! It only takes 10 minutes to make and will be your new favorite Summer Salad.
This recipe came to me on a salmon and rice night when I needed some veggies to feed the family and I only had avocado and cucumber available. It turned out so delicious and I started making it over again and again.
It may not be the prettiest salad, but I promise the taste makes up for it!
For more of my popular Summer Salads, try this Grinder Pasta Salad, Chicken Bacon Caesar Salad, Cantaloupe Salad, and Spring Roll Salad.
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Why You'll Love this Salad:
- Bold Flavors & Textures. Fresh crisp cucumber meets creamy avocado with a spicy dressing that will get your taste buds excited!
- Quick. Ready in just 10 minutes.
- Easy to Make. Minimal ingredients with no cooking required.
- Versatile. Make this for lunch or pair it with Sweet Chili Salmon, Honey Sriracha Shrimp or Teriyaki Chicken Burgers for dinner.
For more Asian recipes, try these Asian Turkey Meatballs, Ground Chicken Stir Fry, and Teriyaki Beef Bowls.
Ingredients:
Cucumber: I recommend a long English cucumber for this recipe. They have a really firm texture and seem to contain less water. Plus, the skin is more delicate and doesn't need to be peeled.
Avocado: The main ingredient of this recipe, so grab two large avocados or 4 small ones. When choosing avocados from the store, look for a slightly less than firm texture when you squeeze them, but never mushy. I usually buy at least 1 extra, just in case it doesn't look great when I cut into it.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Add veggies like bell pepper or thinly sliced red onion for extra flavors and color.
- Want it really spicy? Double up the Sriracha and give it a taste. Feel free to add more if needed.
- Top this salad with Shrimp on the Blackstone for a full meal.
- Not big on avocado? Try this Spicy Cucumber Salad.
How to Make Asian Avocado Salad:
Step 1: Whisk together sriracha, mayonnaise and rice vinegar until smooth and combined.
Step 2: Cut off the two stem ends of the English cucumber and discard. Slice the cucumber in half vertically and scoop out the seeds with a spoon.
Step 3: Slice the cucumbers into ½ inch pieces that resemble a "u" shape.
Step 4: Cut the avocados in half and remove the pits. Use your knife to cut gridlines into each avocado half.
Step 5: Into a large bowl, add in the cucumbers. Use a spoon to scoop out the avocado into the bowl. Toss in salt. Note: The avocado should be diced once scooped out from the gridlines.
Step 6: Pour the sriracha mayo into the avocado and cucumbers and toss until coated in sauce. Transfer to serving bowl and top with green onion and sesame seeds. Serve and enjoy!
Expert Tips:
- Scooping the seeds out makes the cucumber extra delicious and eliminates some of the excess water from the cucumber.
- This Salad tastes best fresh the first hour or so. Cucumbers will get really watery over time and water down the sauce. It's still safe to eat, but will taste better the first few hours.
If you love avocado recipes, try this Turkey Avocado Wrap, Avocado Lime Crema, Chicken Poke Bowls, and Redneck Caviar.
More Asian Inspired Recipes To Try:
If you tried this Asian Avocado Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Asian Avocado Salad with Sriracha Mayo
- Total Time: 10 minutes
- Yield: About 4 cups 1x
Description
This Asian Avocado Salad with Cucumbers and Sriracha Mayo is so creamy and fresh with a nice touch of heat! It only takes 10 minutes to make and will be your new favorite Summer Salad.
Ingredients
- ⅓ cup mayonnaise
- 1-2 teaspoons sriracha *depends on how spicy you want it*
- 1 teaspoon rice vinegar
- 1 English cucumber, removed from package, rinsed and dried
- 2 large avocados, ripe
- ½ teaspoon salt
- 1 tablespoon chives, minced
- 1 teaspoon sesame seeds
Instructions
- Whisk together sriracha, mayonnaise and rice vinegar until smooth and combined.
- Remove the two stem ends of the English cucumber and discard. Slice the cucumber in half vertically and scoop out the seeds with a spoon.
- Slice the cucumbers into ½ inch pieces that resemble a "u" shape.
- Cut the avocados in half and remove the pits. Use your knife to cut gridlines into each avocado half.
- Into a large bowl, add in the cucumbers. Use a spoon to scoop out the avocado into the bowl. Toss in the salt. Note: The avocado should be diced once scooped out from the gridlines.
- Pour the sriracha mayo into the avocado and cucumbers and toss until coated in sauce. Transfer to serving bowl and top with green onion and sesame seeds. Serve and enjoy!
Notes
- Scooping the seeds out makes the cucumber extra delicious and eliminates some of the excess water from the cucumber.
- This Salad tastes best fresh the first hour or so. Cucumbers will get really watery over time and water down the sauce. It's still safe to eat, but will taste better the first few hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: no cook
- Cuisine: Asian
Rob says
This is so good and so easy. Made it beside shrimp and it was perfect.
Tara Smithson says
Thanks so much! Shrimp sounds amazing. I really like it paired up with seafood.