cucumber sesame salad
Cucumber Sesame Salad

It’s summer and my cucumber plants are producing like crazy! I like to eat seasonally when possible, so I try to make up new recipes based on what is in season. This recipe is a great salad that is easy to make and you don’t even need to heat up the oven (especially here in Texas with our 100+ degree days). You can also add some edamame, tofu, or chicken to the salad for an extra protein boost.



  • 2 large cucumbers (I like seedless)
  • 2 large carrots
  • 1 sweet pepper
  • 1 large tomato or 5-10 cherry tomatoes
  • ½ medium avocado
  • ¼ cup peas
  • 1 green onion
  • 1 Tablespoon sesame seeds
  • 2 Tablespoons cilantro, chopped



  • 2 Tablespoons rice vinegar
  • 1 Tablespoon freshly squeezed lime juice
  • 1 Tablespoon Coconut Aminos or gluten free soy sauce/tamari
  • 1 Tablespoon maple or honey (to taste)
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil
  • Pinch red pepper flakes
  • Salt to taste


  1. Trim the ends of the cucumber and spiralize or julienne. Grab some paper towels and pat out as much moisture as you can from the cucumber.
  2. Spiralize or peel the carrots.
  3. Chop the sweet pepper and tomatoes.
  4. Dice the avocado into squares. Chop the green onion and cilantro and set all three aside.
  5. Place the cucumber, carrots, tomato, peas, and sweet pepper in a mixing bowl large enough to hold the salad.
  6. In a separate bowl, whisk together the dressing ingredients.
  7. Add 2-3 Tablespoons of the dressing and toss to combine, coating the salad. Top with the green onion, sesame seeds, avocado, and cilantro. Serve immediately.

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