A refreshing and vibrant salad featuring cucumbers and avocados, enhanced with a flavorful miso dressing and a sprinkle of sesame seeds. Perfect for any occasion, this salad is both vegan and gluten-free.
Combine olive oil, miso, rice vinegar, lime juice, coconut sugar, tamari, chili, and sesame oil in a small food processor. Blend until smooth. Taste and adjust seasoning with sea salt and pepper if needed.
Cut cucumbers in half lengthwise and remove seeds with a spoon. Slice diagonally into 1/2 inch pieces.
In a large bowl, toss cucumber pieces with kosher salt. Refrigerate for 20 to 30 minutes.
Rinse cucumbers with cold water in a colander and pat dry with a paper towel or kitchen towel.
Arrange cucumber pieces on a platter and place avocado slices among them. Drizzle with Miso Dressing.
Sprinkle salad with sesame seeds, mint, cilantro, and chili. Serve at room temperature.
Enjoy your refreshing salad, perfect for any occasion!
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