Ingredients
Scale
- 4–5 Persian cucumbers (small and firm)
- 1 large ripe avocado, cubed
- 1 teaspoon kosher salt
- 2 tablespoons chili crunch or chili oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 clove garlic, finely minced
- 1 teaspoon honey or agave nectar
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fried shallots or garlic bits (for extra crisp)
- Optional: Fresh cilantro for garnish
Instructions
- Wash the Persian cucumbers and trim off the ends. Place the cucumbers on a sturdy cutting board. Lay the flat side of a heavy chef’s knife over a cucumber and use the heel of your hand to firmly press down until the cucumber splits and bursts open. Repeat this along the entire length of each cucumber. Once smashed, chop them into bite-sized, irregular pieces.
- Place the smashed cucumber pieces into a colander and sprinkle them with the kosher salt. Toss well to coat. Let the cucumbers sit for about 10 minutes. This process draws out excess water, which prevents your salad from becoming soggy and ensures the cucumbers stay “extra crispy.” After 10 minutes, gently pat them dry with a paper towel.
- In a small mixing bowl, combine the chili crunch, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and honey. Whisk the ingredients together until the honey is fully dissolved and the oil is well incorporated.
- Transfer the drained cucumbers to a large serving bowl. Add the cubed avocado carefully to avoid mashing it. Pour the dressing over the vegetables and toss gently to coat. Immediately before serving, top the salad with toasted sesame seeds and a generous handful of fried shallots or crispy garlic. Adding these at the very last second ensures the maximum “extra crispy” texture that makes this recipe famous.
- Cook Time: 20 minutes