Melanie SidotiCucumber, avocado, tomato salad with a delicious Asian twist.
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Have you had enough of drive-thru salads and sub sandwiches? Me too!!
When I’m craving something fresh, easy, and packed with flavor, this colorful salad is hands down, my favorite.
This recipe is the deliciousness that resulted when I combined my good friend’s cucumber crab salad with some inspiration from our many variations of the cucumber boat.
You can enjoy this salad any time of course, but I love having a quick and easy go-to lunch recipe that is fresh and healthy!
I hope you love it!
Ingredients:
- 1 whole cucumber (peeled)
- 1 tomato
- 1/2 – 1 avocado
- 3 pieces leg-style imitation crab meat (optional)
- cream cheese (optional, to taste)
- coconut
aminos or soy sauce (to taste) - Marukan rice vinegar (to taste)
- toasted sesame seeds
NOTE: Don’t compromise on the vinegar. I’ve tried a couple of different brands and Marukan works best in this recipe.
Directions:
- Chop cucumber, tomato, and avocado into bite-sized pieces. Toss.
- Add chunks of cream cheese.
- Shred imitation crab meat. (You can simply chop up the imitation crab meat but I prefer to shred it similar to the way you would string cheese.)
- Toss.
- Add coconut
aminos , rice vinegar, and toasted sesame seeds to taste.
ENJOY!
Do you have a favorite simple and fresh lunch recipe you love? Tell us about it in the comments.
