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
Scale
- 1/3 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
- 1/2 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 1/2 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