Description
Experience the vibrant flavors of summer with this California Roll Cucumber Salad! This refreshing dish combines crisp cucumbers, creamy avocado, and savory imitation crab for a delightful medley that’s perfect for picnics, barbecues, or as a light lunch. Tossed in a zesty dressing of rice vinegar and sesame oil, it’s not only delicious but also visually appealing. Enjoy this salad as a standalone meal or as a perfect side to your favorite grilled dishes.
Ingredients
Scale
- 2 medium cucumbers, thinly sliced
- 1 cup imitation crab meat, shredded
- 1 ripe avocado, diced
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
- Wash the cucumbers thoroughly and slice them thinly. If desired, sprinkle with salt and let sit for 10 minutes before draining.
- Halve the avocado, remove the pit, scoop out the flesh, and dice into bite-sized pieces.
- Shred the imitation crab meat into smaller pieces.
- In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil until combined.
- In a large mixing bowl, combine sliced cucumbers, diced avocado, and shredded crab. Drizzle with dressing and gently toss to combine.
- Serve immediately or chill briefly before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added crunch, consider including sliced radishes or edamame in your salad. To maintain freshness if storing leftovers, keep the dressing separate until ready to serve.