Smashed Cucumber Avocado Salad

Name: Smashed Cucumber Avocado Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 6 Persian cucumbers (~1 pound) (halved lengthwise); 2 large ripe avocados (cut into large chunks); 2 scallions (thinly sliced); 2 tablespoons finely-chopped fresh cilantro; Optional toppings: furikake and chili crisp (to taste); 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; 1½ teaspoons granulated sugar; 1 small clove garlic (finely grated); ¼ teaspoon fine sea salt (plus more to taste)

Can’t Get Enough Of This Salad!

This crunchy, creamy, chili-crispy little salad is exactly what I want to be eating on repeat right now. ♡

Smashed cucumber salads have been having a moment for a while now, but once I started adding avocado to the mix, there was truly no going back. The cucumbers are cool and crisp, the avocado makes everything feel creamy and satisfying, and that simple sesame-soy dressing brings an irresistible salty-tangy balance. The smashing technique is a must here — a few good whacks with the side of your knife, and suddenly you have these craggy, irregular pieces that catch every drop of the dressing instead of letting it slide off. SO GOOD.

I highly recommend finishing things off with a generous drizzle of chili crisp and a sprinkle of furikake for crunch, heat, and umami. It’s fresh, fast, a little messy in the best way, and such a fun side dish for everything from grilled salmon to dumplings to rice bowls.

Best of all, this one comes together in about 15 minutes with zero cooking required — just smash, chop, whisk, toss, and enjoy!

Recipe Tips

Here are a few quick tips to make this salad extra delicious:

Choose your cucumbers wisely. Persian cucumbers are my favorites here because they’re thin-skinned, nearly seedless, and have a great crunch. English cucumbers work as a backup if that’s what you have, but I’d skip the thick-skinned American cucumbers since they tend to be watery.
Smash the cucumbers gently. No need to fully crush them. Just press firmly enough with the side of a knife until the cucumbers crack open, which helps them soak up more of that delicious dressing.
Cut your avocado into large chunks. You want big, substantial pieces here — not thin slices. They’ll hold up better when tossing and give you a satisfying bite of avocado with every forkful.
Add the chili crisp just before serving. This keeps all of those crispy bits nice and crunchy, and lets everyone see that gorgeous drizzle on top.
Serve it quickly. This salad is best eaten within about 30 minutes of assembling. The avocado will start to brown and the cucumbers will release more liquid as it sits, so make this one right before you’re ready to eat.

Variations You Can Try

There are so many fun ways to make this salad your own:

Add edamame for extra protein and a little more heartiness.
Add thinly sliced radishes for extra crunch and a peppery bite.
Add toasted sesame seeds if you don’t have furikake or want even more sesame flavor.
Add shredded chicken or cooked shrimp to turn this into more of a light meal.
Add mango for a sweet, juicy twist that pairs surprisingly well with the chili crisp.
Swap cilantro for basil or mint if you want the salad to taste extra fresh and cooling.
Swap soy sauce for tamari to make the dressing gluten-free.

FAQ

Can I use English cucumbers instead of persian cucumbers?

Yes, definitely. I’d recommend using about 1 pound of English cucumber, sliced lengthwise and gently smashed. If the cucumber is especially watery, you can pat it dry before tossing.

What is furikake?

Furikake is a Japanese seasoning blend that’s often made with seaweed, sesame seeds, salt, sugar, and other savory ingredients. It adds the best salty, crunchy, umami flavor to this salad.

What kind of chili crisp should i use?

Use whichever chili crisp you love best. Some are spicier, some are more garlicky, and some are sweeter, so the final flavor of the salad will vary a bit depending on your brand.