Sesame-Miso Cucumber Salad
Cucumbers are thriving in the fields and our CSA members have been receiving an abundance of them for the past few weeks. I love cucumbers and find that they’re an easy vegetable to add to pretty much any summer dish. I’ll add sliced cucumbers to my glass of water throughout the day and particularly enjoy snacking on them with a pinch of flakey sea salt and fresh lime juice. However, when we’re expecting company at the farm this is the way I want to showcase this seasonal delight. Bright, crunchy, and bursting with fresh flavors this is what summer salads are all about! With the addition of avocado and plenty of cilantro this is the kind of salad I’ll turn to for the rest of the season. Serve with grilled chicken, fish or even tofu for a complete and healthy weeknight dinner.
Cheers to the harvest!
Sesame-Miso Cucumber Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 2 1/2 tablespoons white miso
- 1 1/2 tablespoons tahini
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon honey
- 1 1/2 tablespoons hot water
- 1 teaspoon crushed red pepper flakes
- 2 scallions, minced, white and light green parts only
- 2 medium sized cucumbers, sliced into 1/4 inch thick pieces (about 4 cups)
- 1 small avocado, sliced into 1/4 inch thick pieces
- 1/2 cup cilantro, finely chopped
Preparation
- In a small dry skillet over medium heat toast the sesame seeds until golden brown. About 2-3 minutes. Shake the pan a few times while toasting.
- In a large bowl combine the toasted sesame seeds, miso, tahini, vinegar, sesame oil, honey, hot water and crushed red pepper flakes. Stir well. Add the cucumbers, avocado and cilantro. Toss well. Serve immediately.
Notes
*This salad tastes best when served within 30 minutes of preparing it *Use this recipe as a guide and adjust measurements and ingredients as necessary *Taste test as you go