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Creamy Asian Cucumber Salad

A refreshing and creamy salad bursting with flavor, featuring crunchy cucumbers, creamy avocado, and a zesty sriracha mayo dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cucumbers, sliced Use fresh cucumbers for the best crunch.
  • 1 cup firm tofu, cubed Choose firm tofu for better texture.
  • 1 cup edamame, shelled Shelled edamame adds a nice protein boost.
  • 1 cup bell peppers, chopped Any color will work; choose your favorite!
  • 1 cup avocado, diced Add right before serving to prevent browning.
Dressing and seasonings
  • 1/4 cup sriracha mayo Adjust the amount for desired spiciness.
  • Salt and pepper to taste Adjust according to preference.
  • Sesame seeds for garnish Enhances both flavor and presentation.

Method
 

Preparation
  1. In a large bowl, toss the sliced cucumbers, cubed tofu, shelled edamame, diced avocado, and chopped bell peppers.
  2. Drizzle the sriracha mayo over the salad.
  3. Gently toss everything together, being careful not to mash the avocado.
  4. Season with salt and pepper to taste.
  5. Serve immediately or chill for a few minutes before serving.
  6. Garnish with sesame seeds before serving.

Notes

This salad can be stored in an airtight container in the fridge for up to 2-3 days. For best texture, add the sriracha mayo and avocado just before serving.