Smashed Chub Cucumber & Avocado Salad

This bright, zingy no-cook salad has a hint of heat. Ideal for a humid summer afternoon!

Make it a full meal! This salad pairs beautifully with:

• Grilled Shrimp: Skewer them with lime wedges and grill until charred.
• Cold Soba Noodles: Toss the salad directly into a bowl of chilled buckwheat noodles.
• Crispy Tofu: Add cubes of pan-fried smoked tofu for a protein boost.

Prep time: 10 minutes | Cook time: None | Serves: 2-3

Ingredients

• 4-5 Chub Cucumbers (cold from the fridge)
• 1 Ripe Avocado (cubed)
• 1/2 Red Onion (very thinly sliced)
• Handful of Cilantro (roughly chopped)
• Toasted Sesame Seeds (for garnish)

The Zesty Dressing

• 2 tbsp Rice Vinegar (or Lime Juice)
• 1 tbsp Soy Sauce
• 1 tsp Honey
• 1 tsp Chili Oil or Red Pepper Flakes
• 1 tsp Toasted Sesame Oil

Preparation

1. The Smash: Place the cucumbers on a cutting board. Lay the flat side of a large chef’s knife over a cucumber and smash down firmly with your fist. The cucumber should split and burst. Repeat until it’s broken into chunks, then chop those into bite-sized pieces.
2. The Quick Salt: Toss the cucumber chunks with a pinch of salt in a bowl and let them sit for 5 minutes. Drain off the excess water that pools at the bottom. This ensures your salad doesn't get soggy.
3. The Mix: In a small jar, shake together the dressing ingredients.
4. Assemble: Combine the smashed cucumbers, sliced onion, and cilantro in a bowl. Pour the dressing over and toss gently.
5. The Finish: Fold in the avocado last (so it stays chunky) and sprinkle generously with sesame seeds.

Why "Chubs" make this better

You can adapt this recipe to fit your family's tastes or just add a little variety!

• Superior Crunch: Unlike the "Slicing" cucumbers (the ones often waxed), chubs have a dense, snappy flesh that provides a rhythmic "crunch" in every bite.
• No Peeling Needed: Their skin is thin and flavorful, so you get extra nutrients and fiber without the bitterness of a thicker-skinned variety.
• The "Nooks and Crannies": Because chubs are firm, they break into interesting shapes when smashed, which traps the chili oil and vinegar better than a watery slicing cucumber would.