Miso, Cucumber, Avocado, & Toasted Sesame Salad
Servings
4servings
Servings
4servings
Ingredients
Miso Dressing
Cucumber & Avocado Salad
Instructions
Miso Dressing
  1. In a small food processor, combine the olive oil, miso, rice vinegar, lime juice, coconut sugar, tamari, chili, and sesame oil; process until smooth. Taste and season with sea salt and pepper, if needed.
Cucumber & Avocado Salad
  1. Cut the cucumbers in half lengthwise and use a spoon to remove the seeds. Cut the cucumber halves on a diagonal into pieces 1½ inches (4 cm) long. In a large bowl, toss the cucumbers with the kosher salt, and let sit in the fridge for 20 to 30 minutes. Transfer to a colander, rinse with cold water, and pat dry with paper towel or a kitchen towel. Tumble the cucumbers onto a platter.
  2. To serve, arrange the avocado slices among the cucumber pieces, then drizzle with the Miso Dressing. Sprinkle with the sesame seeds, mint, cilantro, and chili. Serve at room temperature.
Recipe Notes

Abbey’s tip: Don’t throw out those cucumber innards! I like adding them to a pitcher of water with a few lime wedges and mint leaves, or adding them to a smoothie for a hydrating post-workout snack.

Excerpted from The Mindful Glow Cookbook by Abbey Sharp. Copyright © 2018 by Abbey Sharp. Photography by Kyla Zanardi. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.