If your taste buds are craving a passport stamp, this Asian Avocado Salad delivers—with creamy avocados meeting soy, lime, and sesame in a refreshing, umami-packed fusion. It’s the kind of dish you’d expect at a bustling Bangkok street stall, yet it comes together faster than you can say “julienne.”
This salad brings a cooling contrast and bright flavor when paired with bold mains like Chicken Karahi or the fiery Chicken 65 Biryani. Think of it as your zesty palate cleanser in a lineup of spicy, saucy stars.
A chef’s tip from Tokyo to Tuscaloosa: Massage your greens gently with a touch of oil before tossing—it coaxes out a silkier texture and makes everything cling to flavor like a dream. Dive in, experiment, and let this global mash-up redefine your side-dish game.
What I Didn’t Expect About This Recipe?
- I didn’t expect avocado to play so well with sesame oil—it’s like the Tex-Mex of Tokyo, and it just works.
- I started using this as a topping for rice bowls, and now it’s my go-to when I need something fast and fresh.
- Never thought a salad could help me cut back on carbs and still taste this indulgent—especially with the protein-packed mains.
- I swapped out red onions for quick-pickled shallots once and haven’t looked back—total flavor upgrade without the bite.
Asian Avocado Salad Recipe
Equipment
- Small mixing bowl
- Medium mixing bowl
- Sharp knife
- Cutting board
- Spoon (for scooping avocado)
- Measuring spoons
- Citrus juicer
Ingredients
Avocado Salad
- salt and pepper to taste
- 3 large avocados, sliced
- fresh chili, sliced optional
- 3 Persian cucumbers, sliced
- cilantro leaves, sesame seeds, edible flowers
- ¼ cup scallions (or chives), sliced
Dressing
- 2 tbsp maple syrup
- pinch chili flakes
- 1 tbsp olive oil
- 1 tsp toasted sesame seeds
- 2½ tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp rice wine vinegar
Instructions
- Place the dressing ingredients in a small bowl and stir until well combined.
- In a medium bowl, combine the sliced cucumber, diced avocado, chopped scallions, finely chopped chili pepper, and fresh cilantro.
- Pour the dressing over the salad mixture and gently toss to coat everything evenly.
- Finish by sprinkling additional chopped chives, cilantro, and sesame seeds over the top before serving right away.
Notes
- Use ripe but firm avocados to prevent them from mashing while mixing.
- A mandoline slicer can help get even, thin cucumber slices.
| Nutrition | Value |
| Calories | 289kcal |
| Carbohydrates | 19.8g |
| Fibre | 8.2g |
| Fat | 24.2g |
| Protein | 3.3g |
