This crisp and refreshing salad is a delightful combination of creamy avocado, crunchy cucumber, and sweet cherry tomatoes, all enhanced by a savory wasabi-soy dressing. The vibrant colors and flavors make it a perfect dish for summer gatherings. It's not only delicious right away but also improves in taste after chilling overnight, making it a great make-ahead option.
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Cook's notes
The creamy texture of the avocado pairs beautifully with the crunch of the cucumber and the sweetness of the cherry tomatoes, creating a refreshing balance. When preparing the salad, make sure to toss the ingredients gently to avoid mashing the avocado. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving, allowing the dressing to meld with the other ingredients.
Substitutions
If you don't have cherry tomatoes, you can use diced regular tomatoes, but be sure to remove excess seeds to maintain the salad's texture. For a gluten-free option, replace soy sauce with tamari. If wasabi paste is unavailable, a small amount of horseradish can provide a similar kick.
Storage & leftovers
This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may brown slightly, so it's best to add a little extra lemon juice before storing to help preserve its color. When ready to serve, give it a gentle stir to redistribute the dressing.
Common failures
Common failures include browning of the avocado if not consumed quickly. To prevent this, ensure the avocado is well-coated with lemon juice. Additionally, avoid overmixing the salad, as this can lead to a mushy texture instead of the desired crispness.
Why these ingredients
How each main ingredient earns its place in this recipe
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avocado View ingredient
Avocado provides a rich, creamy texture that serves as the base of the salad, balancing the crunch of the cucumber and the sweetness of the tomatoes. Its fat content helps to carry the flavors of the wasabi-soy dressing.
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cucumber View ingredient
Cucumber adds a refreshing crunch and lightness to the salad, making it perfect for summer. Its high water content helps to keep the salad crisp and hydrating.
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wasabi paste
Wasabi paste contributes a distinctive heat that elevates the flavor profile of the dressing, providing a bold contrast to the creamy avocado. Just a small amount is needed to achieve the desired kick in this recipe.
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soy sauce
Soy sauce adds a savory umami depth to the dressing, enhancing the overall flavor of the salad. The ratio of soy sauce to olive oil is crucial for achieving the right balance of saltiness without overpowering the fresh ingredients.
Preparation
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Step 1 12 min
Finely dice the red onion into small 1/2-inch (1 cm) cubes. Soak the diced onion in a small bowl of cold water for about 10 minutes to remove its harsh bite. After soaking, drain thoroughly before adding it to the salad.
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Step 2 4 min
Wash the cucumber thoroughly, scrubbing the skin with coarse salt to clean it deeply. Trim the ends, cut it lengthwise into quarters, and then chop it into bite-sized pieces (about 1/2-inch or 1.5 cm thick). Cut the cherry tomatoes in half and place both into a large serving bowl.
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Step 3 3 min
Halve the avocados, remove the pits, and peel them. Cut the flesh into 1/2-inch (1.5 cm) cubes. Add the avocado to the bowl and immediately squeeze the fresh juice of half a lemon over it to prevent browning.
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Step 4 2 min
In a separate small bowl, combine the minced garlic, extra virgin olive oil, soy sauce, and wasabi paste. Whisk vigorously until the wasabi is completely dissolved and smoothly incorporated into the oil and soy sauce.
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Step 5 2 min
Finely chop the scallions and add them to the main salad bowl along with the drained red onions. Pour the prepared wasabi-soy dressing over all the ingredients. Gently toss the salad, being careful not to mash the soft avocado cubes.
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Step 6 1 min
Serve the salad immediately, or refrigerate it overnight for an even deeper, marinated flavor. Enjoy this refreshing dish as a healthy side or light meal.
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