California Roll Cucumber Salad: Fresh, Quick, and Customizable

This California Roll Cucumber Salad combines vibrant cucumbers, avocado, and crab for a refreshing and customizable dish.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium English Cucumbers Choose firm ones for crunch
1 cup Crab or Imitation Crab Swap for cooked shrimp or tofu if desired
1 medium Avocado Cube just before serving
2 tablespoons Mayonnaise Adjust to taste
2 ounces Cream Cheese Optional, or substitute with Greek yogurt
2 tablespoons Soy Sauce Low-sodium varieties recommended
1 tablespoon Sesame Seeds For a nutty crunch

For Serving

1 cup Extra Veggies Such as shredded carrots or diced green onions
1 tablespoon Rice Vinegar For added tanginess

Equipment

mandolin
Mixing Bowl

Method

Step-by-Step Instructions

Wash the English cucumbers thoroughly and slice them into 1/8-inch thick rounds.
Dice the crab or imitation crab into bite-sized pieces.
Cube the ripe avocado just before assembling the salad.
In a large mixing bowl, gently combine the sliced cucumbers, diced crab, and cubed avocado.
Add the mayonnaise, cream cheese (if using), soy sauce, and sesame seeds to the bowl.
Fold the ingredients together gently to ensure even coating without mashing the avocado.
Serve the salad immediately in a bowl, garnished with additional sesame seeds or green onions if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Cut the avocado just before serving to prevent browning. Keep the dressing separate until ready to serve for freshness.

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