When I first whisked together sesame oil and ripe avocado in a Tokyo hostel kitchen, I wasn’t expecting magic—but that’s what happened. This creamy dressing captures the silky elegance of Japanese miso with the heartiness of California avocado toast.
The secret? Emulsifying like a pro. Use a blender to create that velvety, cling-to-your-lettuce texture found in upscale cafés—no thickeners needed, just technique and timing. This pairs wonderfully well with Potato Salad and No-Onion Potato Salad.
From Thai street salads to Korean rice bowls, I’ve drizzled this over dishes across continents. Whether you’re meal-prepping or improvising dinner, it brings a luxurious punch to everyday greens.
Flavor Bomb Alert!
- It tastes good—like sushi meets guac, with just enough umami to keep you reaching for another bite.
- The first time I added ginger, I realized how perfectly it balanced the richness—like a palate cleanser built into your dressing.
- It fits right into my weeknight rotation: fast, no cooking required, and it even works as a dipping sauce for spring rolls.
- I’ve swapped out soy for tamari, avocado for edamame—each variation taught me something new about flavor layering.
- After using this consistently for lunch salads, I noticed I felt fuller, longer—ideal for my weight-loss journey without sacrificing flavor.
Asian Avocado Salad Dressing Recipe
This refreshing Asian-inspired avocado salad dressing adds a zesty, umami-rich kick to creamy avocado and crisp cucumber. Brightened with chili, scallions, and cilantro, it's a light yet flavorful addition to salads or starters. Serve immediately for peak freshness and flavor.
Equipment
- Medium mixing bowl
- Measuring spoons
- Measuring cups
- Mixing spoon or spatula
- Serving plate or bowl
Ingredients
Avocado Salad
- 3 Persian cucumbers, sliced
- salt and pepper to taste
- 3 Large avocados, sliced
- fresh chili, sliced optional
- cilantro leaves, sesame seeds, edible flowers optional
- ¼ cup scallions, sliced or chives
Dressing
- 1 tsp toasted sesame seeds
- 1 tbsp olive oil
- pinch chili flakes
- 2½ tbsp soy sauce, or GF Liquid aminos
- 2 tsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp maple syrup
Instructions
- In a small bowl, combine the dressing ingredients and stir well.
- In a medium bowl, add cucumber, avocado, scallions, chili pepper, and cilantro.
- Pour the prepared dressing over the salad ingredients and gently toss to combine.
- Finish by sprinkling with additional chives, cilantro, and sesame seeds.
- Serve immediately.
Notes
- Use a ripe but firm avocado to prevent it from becoming mushy while mixing.
- A splash of lime juice in the dressing can enhance the freshness and prevent avocado browning.
| Nutrition | Value |
| Calories | 289kcal |
| Carbohydrates | 19.8g |
| Fibre | 8.2g |
| Fat | 24.2g |
| Protein | 3.3g |
