1
Dice the red onion into 1cm cubes, spread them out in a bowl, and remove the sharp taste.
Avocado Cucumber Salad
An avocado cucumber salad that tastes better than summer kimchi.
KoreanSide Dish
📝 11 steps
What You'll Need
Red onion3/4
Cucumber2
Avocado2
Green onionas needed
Garlic1
Olive oil5 tbsp
Soy sauce1.5 tbsp
Wasabi0.5 tbsp
Instructions
2
Scrub the cucumbers thoroughly with coarse salt, trim the ends, cut into quarters, and then into 1.5cm pieces, placing them on one side of the bowl.
3
Remove the stems from the cherry tomatoes, cut them in half, and place them in the center of the bowl.
4
Halve the avocados, remove the pits, peel, cut into 1.5cm pieces, and add to the bowl.
5
Rub half a lemon over the avocado to squeeze out the juice; the acidity prevents browning.
6
Use your hand to catch any seeds while squeezing the lemon juice to ensure no seeds fall in.
7
Drain the red onion that was soaking in water, pat dry to keep it fresh, and add to the bowl.
8
Cut the green onion into 0.2~0.3cm pieces and add starting with the white parts.
9
In a small bowl, crush the garlic, add 5 tbsp of olive oil, 1.5 tbsp of soy sauce, and 0.5 tbsp of wasabi, and mix to make the sauce.
10
Pour the prepared sauce evenly over the salad ingredients.
11
Mix gently so the avocado does not get mashed.