Ingredients:

  • 1 lb Persian cucumbers
  • 1 1/2 cups shelled edamame, blanched and chilled
  • 3 scallions, thinly sliced on a bias
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tsp coarse sea salt
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1 tsp chili crisp

Instructions:

  1. Place Persian cucumbers on a cutting board. Gently press down with a rolling pin or heavy skillet until they crack open with a distinct snap. Note: Don't pulverize them; you just want them shattered.
  2. Slice the smashed cucumbers into bite-sized chunks. Toss them with 1 tsp coarse sea salt in a colander and let them sit for 5-10 minutes.
  3. Rinse the cucumbers under cold water. Pat them very dry with a clean kitchen towel. Note: If they stay wet, the dressing will slide right off.
  4. In a small jar, combine 2 tbsp rice wine vinegar, 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp honey, 1 tsp grated ginger, and 1 clove of minced garlic.
  5. Shake or whisk the dressing until it looks glossy and smooth. Stir in 1 tsp of chili crisp.
  6. In a large mixing bowl, combine the dried cucumbers, 1 1/2 cups chilled edamame, 3 sliced scallions, and 1/4 cup chopped cilantro.
  7. Pour the dressing over the mixture. Toss gently with tongs or spoons until every piece is shimmering.
  8. Transfer the mixture to a platter. Sprinkle with 1 tbsp toasted sesame seeds.
  9. Gently fold in one small cubed avocado. Note: Add the avocado last so the cubes don't break apart and make the salad muddy.