It is especially good after a few hours in the refrigerator, when the carrots soak up all that flavor without losing their crunch. Serve it with grilled meat, rice, sandwiches, or eat it straight from the container whenever you need something fresh and punchy.

Ingredients

• 3 large carrots, about 1½–2 pounds total
• 6 garlic cloves, finely minced
• ⅓ cup rice vinegar
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 tablespoon sesame seeds
• ¼ cup avocado oil or another neutral oil

Instructions

Prepare the Carrots

Peel the carrots, then cut them into long, thin strips using a julienne peeler or sharp knife. Place them in a large mixing bowl.

Add the Seasonings

Add the minced garlic, rice vinegar, sugar, salt, paprika, cayenne pepper, and sesame seeds. Toss thoroughly until the carrots are evenly coated.

Transfer to the Jar

Transfer the seasoned carrots and all the liquid from the bowl to a large, room-temperature, heat-safe jar. Leave some empty space at the top so the carrots can move when shaken.

Add the Hot Oil and Shake

Heat the avocado oil in a small saucepan over medium heat until it begins to shimmer but does not smoke.

Carefully pour the hot oil into the jar, aiming it over the garlic, spices, and sesame seeds. Secure the lid, hold the jar with a kitchen towel, and shake well until the oil and seasonings are evenly distributed.

Chill and Serve

Let the jar cool to room temperature, then refrigerate the salad for at least 2 hours. For the best flavor, leave it overnight.

Shake the jar again before serving.

Storage

Store Korean carrot salad in a tightly sealed container in the refrigerator for up to 10 days. Stir or toss before serving to redistribute the dressing.

Tips and Tricks

• Use a large, heat-safe jar. Make sure it is at room temperature before adding the hot oil, since cold glass can crack from the sudden temperature change.
• Leave enough room for shaking. The jar should not be packed to the top. A little empty space helps the carrots and dressing move around and coat evenly.
• Julienne the carrots rather than grating them. Thin, long strips stay crisp and are less likely to clump together inside the jar.
• Add the sesame seeds before the hot oil. Pouring the oil over the garlic, spices, and sesame seeds helps release their flavor.
• Heat the oil only until shimmering. It should be hot enough to lightly sizzle when added, but it should never smoke.
• Close the jar tightly and shake carefully. Hold the lid firmly with a kitchen towel and shake until the carrots are evenly coated.
• Shake it again while it chills. Giving the jar another shake after an hour helps redistribute the dressing.
• Let the salad rest before serving. Two hours is enough, but the flavor is even better after chilling overnight.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.

The Greek yogurt dill dressing keeps it creamy and bright without making it heavy, so every bite has that mix of crisp, cool, creamy, and savory.

Ingredients

For the Crispy Potatoes

• 1 lb baby potatoes or Yukon gold potatoes, cut into small cubes
• 1 1/2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 2 cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1 ripe avocado, diced
• 2 spring onions, sliced
• 1/2 cup fresh herbs, chopped, such as dill, parsley, cilantro, or a mix

For the Greek Yogurt Dill Dressing

• 1/3 cup Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 small garlic clove, grated
• 2 tablespoons fresh dill, finely chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Roast the potatoes

Heat the oven to 425°F. Cut the potatoes into small, even cubes so they cook quickly and crisp around the edges. Pat them dry with a clean towel, then toss them with olive oil, smoked paprika, garlic powder, cumin, cornstarch, salt, and black pepper.

Spread the potatoes on a baking sheet in a single layer. Give them space so they roast instead of steam. Bake for 25–30 minutes, flipping halfway, until golden, crisp, and tender inside.

2. Prep the salad

While the potatoes roast, thinly slice the cucumbers and red onion. Add them to a large bowl or jar with the diced avocado, spring onions, and chopped herbs.

3. Make the dressing

In a small bowl, mix the Greek yogurt, lemon juice, olive oil, honey, grated garlic, dill, oregano, chili flakes, salt, and black pepper. Stir until smooth. If the dressing feels too thick, add 1–2 teaspoons of water until it is easy to drizzle but still creamy.

Taste and adjust with a little more lemon juice or salt if needed.

4. Dress the cucumber mixture

Add most of the dressing to the cucumber mixture and toss gently. Use a spoon instead of shaking too hard, so the avocado keeps some shape and the salad stays fresh-looking.

Save a little dressing for drizzling over the top.

5. Add the crispy potatoes

Spoon the salad onto a serving plate or bowl. Add the hot crispy potatoes on top right before serving, then drizzle with the remaining Greek yogurt dill dressing.

Finish with extra dill, spring onions, chili flakes, and a light sprinkle of smoked paprika if you want more color.

Serve right away while the potatoes are crisp and the cucumbers are cold and crunchy.

Save this Potato Cucumber Avocado Salad to your Pinterest board so you have it ready for the next time you want something fresh, creamy, crispy, and a little different.

Notes

For the best texture, do not mix the potatoes into the salad too early. Add them at the end so they keep their crispy edges.

Greek yogurt makes the dressing creamy but still bright. If you want a richer taste, use full-fat Greek yogurt.

Fresh dill is the best herb here because it works beautifully with cucumber, lemon, avocado, and roasted potatoes.

The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, and it has better crunch. Shake everything together in a jar or container right before serving, and you get a fresh summer side salad that feels fun, easy, and a little different.

Ingredients

Servings: 6 as a side salad

• 1 1/2 lb cucumbers (about 2 English cucumbers)
• 1/2 medium red, purple, or yellow onion, thinly sliced
• 1 cup corn kernels, fresh, frozen, or canned and drained
• 1 tsp olive oil
• 1 Tbsp fresh dill, chopped
• 1/2 cup sour cream
• 1/2 Tbsp fresh lemon juice, plus more to taste
• 1 garlic clove, pressed or finely grated
• 1/2 tsp chili powder
• 1/2 tsp fine sea salt, plus more to taste
• Pinch of black pepper

Instructions

• Add the corn kernels to a small bowl with the olive oil and a tiny pinch of salt. Toss until the corn is lightly coated.
• For the skillet method, heat a skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring only now and then, until the kernels get golden spots and a little char. Do not stir constantly, or the corn will steam instead of browning.
• For the air fryer method, spread the corn kernels in the air fryer basket in a thin layer. Air fry at 400°F for 6–8 minutes, shaking the basket once or twice, until the corn is lightly browned in spots. If using frozen corn, air fry for 8–10 minutes so the extra moisture has time to cook off.
• Let the corn cool before adding it to the salad. Warm corn can loosen the sour cream and make the cucumbers release more water.
• Place the cucumbers on a cutting board and lightly smash them with the side of a knife, rolling pin, or the bottom of a glass. You want them cracked and split, not crushed into mush. Cut the smashed cucumbers into bite-size pieces.
• Add the smashed cucumbers, sliced onion, cooled charred corn, sour cream, lemon juice, garlic, dill, chili powder, salt, and black pepper to a large jar or container with a lid.
• Close the lid and shake gently until the cucumbers, corn, and onion are coated in the creamy dressing. Don’t shake too hard, or the cucumbers can break down and turn watery.
• Taste and adjust with more salt, lemon juice, chili pow

Loved this creamy corn cucumber salad? Save the image below to your Pinterest board so you can find it again when you need a cold, crunchy side dish.

Notes

Small cucumbers work especially well here because they stay crisp after smashing. If using English cucumbers, you can leave the peel on unless it feels thick or waxy.

For a stronger street corn flavor, add a little extra chili powder or a squeeze of lime instead of lemon. You can also finish the salad with crumbled cotija, feta, or parmesan, but it is still good without cheese.

Storage

This creamy corn cucumber salad is best served right after shaking, while the cucumbers are still crisp and the dressing is thick.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will release liquid as they sit, so the salad may become thinner over time. Stir it well before serving, and add a small spoonful of sour cream if you want to bring back the creamy texture.

I don’t recommend freezing this salad because the cucumbers will turn soft and watery.

The pasta gets coated with Parmesan, olive oil, garlic, and seasoning before going into the air fryer until crisp. Once it cools slightly, it gets mixed with fresh ingredients for a salad that is crunchy, creamy, tangy, and fresh all at once.

Ingredients

For the Crispy Pasta

• 8 oz cooked pasta, such as shells, orecchiette, bow ties, or short pasta
• 2 tablespoons olive oil
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

For the Caprese Salad

• 1 1/2 cups cherry tomatoes, halved
• 1 cup mozzarella pearls
• 1/3 cup fresh basil leaves, torn or chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar, or balsamic glaze
• Salt and black pepper, to taste

Instructions

1. Cook the pasta.
   Bring a pot of salted water to a boil and cook the pasta until just tender. Drain well and let it steam-dry for a few minutes so the seasoning sticks better.
2. Season the pasta.
   Add the cooked pasta to a bowl. Toss with olive oil, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper until every piece is coated.
3. Air fry until crispy.
   Preheat the air fryer to 390°F. Add the pasta in a single layer, working in batches if needed. Air fry for 10 to 12 minutes, shaking the basket halfway through, until the pasta is golden and crisp around the edges.
4. Cool slightly.
   Transfer the crispy pasta to a plate or bowl and let it cool for a few minutes. It will firm up more as it sits.
5. Make the Caprese mix.
   In a large bowl, combine the cherry tomatoes, mozzarella pearls, fresh basil, olive oil, balsamic vinegar, salt, and black pepper.
6. Toss and serve.
   Add the crispy pasta to the bowl and toss gently. Serve right away while the pasta still has its crunch.

Notes

This salad is best served fresh because the crispy pasta will soften as it sits with the tomatoes and dressing. For a make-ahead version, air fry the pasta and store it separately, then toss everything together right before serving.

Short pasta shapes work best here because they crisp evenly and are easy to scoop with the tomatoes and mozzarella. Shells, bow ties, orecchiette, rigatoni, or penne can all work, but smaller shapes usually give the best bite.

If using balsamic glaze instead of balsamic vinegar, start with a smaller amount since it is sweeter and thicker.

Tips for the Best Crispy Pasta Salad

Let the pasta dry for a few minutes after boiling. Wet pasta steams in the air fryer instead of crisping.

Do not overcrowd the air fryer basket. A single layer gives the pasta room to crisp instead of turning chewy.

Add the crispy pasta to the salad right before serving. That is the key to keeping the contrast between the crunchy pasta, juicy tomatoes, and soft mozzarella.

Instead of heavy mayo, this version uses olive oil, tomato paste, paprika paste, fresh herbs, and pomegranate molasses for a rich, slightly sweet finish. Pine nuts add a buttery crunch that works perfectly with the roasted potatoes and fresh vegetables.

It works great as a side dish, light lunch, or something different to bring to the table when you want a potato salad that feels fresh, colorful, and far from ordinary.

Ingredients

For the Potatoes

• 2 medium potatoes, thinly sliced
• 1 to 2 tbsp olive oil
• Salt, to taste

For the Dressing and Salad

• 1/4 cup (60 ml) olive oil
• 1 tsp tomato paste
• 1 tsp paprika paste 
• 1 tsp ground red pepper 
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 to 2 tbsp pomegranate molasses (or balsamic glaze)
• 1 large red bell pepper, finely chopped
• 3 onions, finely chopped
• 1 handful pine nuts
• 1 bunch fresh parsley, finely chopped
• 3 green onions (spring onions), chopped

Instructions

1. Soak the Potatoes

Slice the potatoes very thin, about chip thickness. Place them in cold salted water for 30 minutes, then drain and pat completely dry.

2. Bake the Potatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the potato slices in a single layer, drizzle with olive oil, and season with salt. Bake for 25–30 minutes, until golden and crispy around the edges.

3. Toast the Pine Nuts

Add the pine nuts to a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring often, until lightly golden. Remove from the pan and set aside.

4. Make the Dressing

In a large bowl, mix the olive oil, tomato paste, paprika paste, red pepper, salt, black pepper, chili powder, cumin, and pomegranate molasses until smooth.

5. Mix the Salad Base

Add the chopped red bell pepper, onions, parsley, green onions, and toasted pine nuts to the dressing. Stir well, then gently press the mixture with a spoon so the vegetables soften slightly and absorb the flavor.

6. Add the Crispy Potatoes

Add the baked potato slices and gently fold everything together. Taste and adjust with more salt, pepper, or pomegranate molasses if needed.

7. Serve

Serve right away while the potatoes are still crisp.

Save the image below to your Pinterest board so you can come back to this recipe anytime.

Tips for the Best Crispy Potato Salad

• Slice the potatoes thin and evenly for the best texture
• Dry the potato slices well before baking
• Toast the pine nuts for better flavor and crunch
• Serve right away so the potatoes stay crispy
• Add extra parsley for a fresher finish

Storage

This salad is best served fresh because the potatoes will soften as they sit.

If needed, store leftovers in an airtight container in the fridge for up to 1 day. The flavor will still be great, but the crispy texture will be reduced.

For best results, keep the roasted potatoes separate and combine just before serving.

Serving Ideas

This crispy potato salad pairs well with:

• grilled chicken
• roasted fish
• kebabs
• lamb dishes
• warm flatbread
• simple yogurt dip

It also works beautifully as part of a larger mezze-style table.

The key is to boil the potatoes until tender, then smash them enough to create rough edges. Those craggy edges are what turn deeply golden and crisp in the oven.

Ingredients

For the potatoes

• 2.2 pounds potatoes (1 kg), small to medium potatoes work best
• 2 to 3 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

For the yogurt sauce

• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced or finely grated
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 cucumber, smashed and finely chopped
• 2 to 3 tablespoons finely chopped red onion
• Salt and black pepper, to taste

Instructions

1. Boil the potatoes

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes depending on size.

Drain well and let them sit for a few minutes so excess moisture can evaporate.

2. Smash and season

Heat your oven to 425°F.

Line a baking sheet with parchment paper or lightly grease it. Arrange the potatoes on the sheet, leaving a little space between them. Use the bottom of a glass, jar, or potato masher to gently press each potato until flattened but still holding together.

Drizzle with olive oil, then season with salt and black pepper.

3. Roast until crisp

Bake for 45 to 60 minutes, or until the potatoes are deeply golden with crisp edges. If needed, turn the pan once during baking so they brown evenly.

4. Make the yogurt sauce

While the potatoes roast, make the sauce. In a medium bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, dill, parsley, and chives.

Smash the cucumber lightly so it breaks down and releases some juice, then chop it into small pieces. Add it to the bowl along with the red onion. Mix well, then season with salt and black pepper to taste.

Let the sauce sit for 10 minutes if you have time so the flavors can settle.

5. Finish and serve

Once the potatoes are crisp, let them cool for 2 to 3 minutes. Add them to a large bowl, spoon over some of the yogurt sauce, and toss gently so the potatoes stay mostly intact.

Serve right away with extra sauce on the side.

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Notes

• Small potatoes usually work best because they hold their shape well and crisp nicely.
• Do not skip letting the potatoes dry slightly after boiling. Less moisture means better browning.
• Smashing the cucumber instead of just dicing it gives the sauce a fresher, crispier and more relaxed texture and helps it absorb the lemon, garlic, and herbs better.
• For the best texture, do not toss the potatoes too aggressively once they are crisp.

Ingredients

• 1 whole cucumber
• 1 small onion, thinly sliced
• 1 large handful arugula
• 1/4 cup olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 3/4 cup cooked pasta, cooled

For the dressing

• 3 tablespoons plain yogurt
• 1 tablespoon pesto
• 1 tablespoon mayonnaise
• 1 to 2 teaspoons lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Black pepper, to taste

For finishing

• 2 tablespoons toasted pine nuts or chopped toasted cashews
• 1 teaspoon balsamic glaze, optional

Instructions

1. Cook the pasta

Cook the pasta in well-salted water until just tender. Drain and let it cool completely. Do not add warm pasta to the jar or it will soften the greens and make the salad watery.

2. Smash the cucumber

Place the cucumber on a cutting board and gently smash it with a rolling pin, meat mallet, or the bottom of a sturdy glass until it cracks and splits open. You do not want to flatten it completely. Just break it enough to create rough, jagged pieces. Cut it into bite-sized chunks.

3. Make the dressing

In a small bowl, stir together the yogurt, pesto, mayo, lemon juice, salt, black pepper, and red pepper flakes if using. Mix until smooth and creamy. Taste and adjust the seasoning.

4. Build the jar

Layer the ingredients in this order:

• smashed cucumber
• sliced onion
• olives
• cherry tomatoes
• cooled pasta
• arugula
• dressing
• toasted pine nuts or cashews

If you want a little extra sweetness and depth, drizzle the balsamic glaze over the top just before sealing, or wait and add it right before serving.

5. Chill

Seal the jar tightly and refrigerate until ready to eat. It is best the same day, but it also works well made a few hours ahead.

6. Shake and serve

When ready to eat, secure the lid tightly. Turn the jar upside down a few times, then shake well until the dressing coats everything. Eat it from the jar or pour it into a bowl and toss once more.

Love this cucumber pasta salad? Save the image below to your Pinterest board so you can come back to it whenever you need a fresh, easy meal idea.

Notes

• Use short pasta: Rotini, fusilli, penne, or farfalle work best.
• Cool the pasta fully: Warm pasta will make the jar steamy and soggy.
• Keep the heat light: A small pinch of red pepper flakes is enough.
• Balsamic is optional: It works best as a light finish, not as a main part of the dressing.
• Toast the nuts: They taste richer and stay crunchier.

Ingredients

Salad

• 2 large cucumbers (or 4–5 Persian cucumbers)

• 1/4 medium red onion, thinly sliced

• 1–2 tbsp toasted sesame seeds (white or mixed)

Dressing

• 1 small garlic clove, finely grated (or minced very small)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp chili oil (more to taste)

• 1 tbsp agave or honey

• 1 tbsp pepper paste (see note)

• 1/4 tsp black pepper (optional)

• Pinch of salt only if needed (pepper paste + soy can be salty)

Pepper paste note: If you don’t have gochujang (Korean pepper paste) use whatever you have (e.g., roasted red pepper paste, ajvar-style paste, or a thicker pepper spread). If it’s very thick, thin it with 1–2 tsp water so it shakes/mixes easily.

Instructions 

1) Toast the sesame seeds (takes 1 minute, worth it)

Add sesame seeds to a dry pan over medium heat. Shake/stir until they smell nutty and look slightly deeper in color, 60–90 seconds. Pour out to cool.

2) Smash the cucumbers

Trim the ends. Place cucumbers on a cutting board and lightly smash with the flat side of a knife or a rolling pin—just enough to crack and split them.

Cut into bite-size pieces (roughly 1-inch / 2–3 cm). The messy edges are what hold the dressing.

3) Make the dressing in the jar

In a large jar with a lid, add garlic, soy sauce, rice vinegar, chili oil, agave/honey, and pepper paste.

Close the lid and shake hard for 10–15 seconds.
If the pepper paste sticks to the bottom, add 1–2 tsp water and shake again.

4) Add cucumbers + onion, then shake

Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.

5) Finish with sesame

Pour into a bowl (or eat straight from the jar). Sprinkle toasted sesame seeds on top.

Taste. If you want it:

• tangier: add a splash more vinegar

• sweeter: add a small drizzle of honey/agave

• hotter: add more chili oil

• saltier: a tiny splash more soy sauce (usually better than adding salt)

That crunch and chili oil combo is hard to forget—pin the image below so you can make it the next time cucumbers are in your fridge.

Tips & Tricks

• Watery cucumbers? If you’re using big cucumbers, you can scrape out the seedy center, or let the smashed pieces sit with a pinch of salt for 5–10 minutes, then drain before shaking.

• Garlic intensity: Grating makes it punchier. If you want it milder, mince and use half a clove.

• Pepper paste thickness matters: If it’s dense like a spread, it needs a teaspoon of water to turn into a shakeable dressing.

• Best texture: Let it sit 5 minutes after shaking so the onion softens slightly.

Ingredients

Salad

• 2 large ripe avocados, cut into quarters, then sliced into 1 cm / 0.4-inch slices

• 3 cucumbers (about 17 cm / 7 inches each)

• 1/4 red onion, thinly sliced

• 2 tbsp fresh dill, finely chopped (optional, but recommended)

• 2 tbsp fresh cilantro (coriander) leaves, roughly chopped (optional, but recommended)

• 1 to 2 tsp black sesame seeds (for finishing)

Dressing

• 3 tbsp extra virgin olive oil

• 3 tbsp lime juice (or lemon juice), plus more to taste

• 1/2 to 1 tsp chili oil (adjust to heat preference)

• 1/4 tsp black pepper

• 3/4 tsp kosher salt

Instructions

1) Smash the cucumbers (this is the whole point)

Wash cucumbers and trim the ends.

Lay one cucumber on a cutting board and smash it gently with the flat side of a big knife (or a rolling pin) until it splits and cracks. You want it broken and textured, not flattened.

Cut into bite-sized pieces (about 2–3 cm / 1 inch). Repeat with the rest.

2) Shake the dressing in a large jar

Use a large jar with a tight lid (big enough for everything).

Add to the jar:

• olive oil

• lime juice

• chili oil

• black pepper

• salt

Close the lid and shake hard for 10–15 seconds until it looks blended.

3) Add the salad ingredients and shake again

Add to the jar:

• smashed cucumbers

• red onion

• dill + cilantro (if using)

Close and shake until the cucumbers are glossy and coated.

4) Add avocado and shake gently (so it stays chunky)

Add the sliced avocado to the jar.

Close the lid and shake gently — think slow flips and soft shakes, 6–10 seconds total. The goal is to coat the avocado without smashing it.

5) Finish with black sesame

Pour into a bowl (or serve straight from the jar).

Sprinkle with black sesame seeds and taste. Add a squeeze more lime or a pinch of salt if it needs a final pop.

If you’re the type who says “I’ll remember this,” you won’t. Save the image below to Pinterest.

Tips, Tricks & Variations

• Smash, don’t slice. A gentle smash is enough. You want cracks and rough edges so the dressing clings. If you completely flatten the cucumbers, they’ll go soft fast.

• Use a big jar (with headroom). The avocado needs room to tumble. If the jar is packed tight, the avocado gets squished instead of coated.

• Shake in two stages for the best texture.

  1. Shake cucumbers + onion + herbs with the dressing.

  2. Add avocado and do a gentle shake (slow flips, a few soft shakes).

• Pick the right avocado. Slightly firm-ripe works best. If it’s very soft, it’ll turn creamy when you shake (still tasty, just less “salad-y”).

• If your cucumbers are watery (big ones):

  • Either scoop out the seedy center, or

  • Toss with a pinch of salt and let sit 10 minutes, then drain before adding to the jar.
    Mini/Persian cucumbers usually don’t need this.

• Dial the heat your way. Chili oil varies a lot. Start with 1/2 tsp, taste after shaking, then add more if you want it hotter.

• Black sesame upgrade: Toast the sesame seeds in a dry pan for 30–60 seconds until fragrant. Cool, then sprinkle on top for a stronger nutty flavor.

• Want it more “meal-like”? Add one of these: shredded rotisserie chicken, canned tuna, chickpeas, or cooked shrimp.

Storage & Make-Ahead

• Best eaten fresh: This salad is at its crunchiest and prettiest in the first 30–60 minutes.

• Storing leftovers:

  • Keep in an airtight container in the fridge for up to 24 hours.

  • After that, the cucumbers soften and the avocado changes texture (still edible, just not as crisp).

• How to keep it nicer for later:

  • Shake the cucumbers/onion/herbs with dressing and refrigerate.

  • Add avocado and sesame right before serving.

• If it looks “watery” the next day: That’s normal (cucumbers release liquid). Drain a little, then add a squeeze of lime and a tiny pinch of salt to wake it back up.

Serving Ideas

• Serve as a side with grilled chicken, salmon, or kebabs.

• Scoop it up with pita chips or tortilla chips.

• Pile it onto toast (thick bread) for a fast lunch.