An Asian-inspired salad: smashed cucumber in soy-vinegar marinade, creamy lime avocado, sun-dried tomatoes and sweet pea microgreens. Fresh, tangy, creamy and crunchy all at once.
INGREDIENTS
- 1 pc — Ripe avocado (≈200 g)
- 1 pc — Medium cucumber
- 50 g — Pea microgreens
- 3 pcs — Sun-dried tomatoes (in oil)
- ¼ pc — Red onion
- 1 clove — Garlic
- 1 tbsp — Extra virgin olive oil
- 1 tsp — Soy sauce
- 1 tsp — Apple cider vinegar
- 1 tsp — Lime juice
- Sea salt — to taste
- Black pepper — to taste
STEPS
- Place the cucumber in a zip-lock bag or wrap in a kitchen towel. Smash with the flat side of a knife or the bottom of a glass — do not cut, smash. Then break into irregular pieces by hand. The uneven surface holds dressing far better than clean cuts.
- Halve the avocado and remove the pit. Cut the flesh into large cubes or thick slices — keep the pieces substantial so they register in every bite.
- Slice the sun-dried tomatoes into strips or leave as halves. Cut the red onion into thin half-rings. Mince the garlic finely or press it through a garlic press.
- Make the dressing: whisk together olive oil, soy sauce, apple cider vinegar, and lime juice. Add the garlic and whisk again until combined.
- In a large bowl, combine the smashed cucumber, avocado, sun-dried tomatoes, and red onion. Pour over the dressing and toss gently — avoid mashing the avocado.
- Pile the pea microgreens on top right before serving. Season with salt and pepper. Serve immediately — smashed cucumber releases liquid after 10-15 minutes and the salad softens.
Asian notes in a fresh microgreen salad
This salad is an unusual crossover: the smashed cucumber technique from Chinese cuisine, sun-dried tomatoes from the Mediterranean, avocado from Mexican cooking and pea microgreens — a local superfood. Soy sauce and lime replace the usual olive oil and lemon, giving the dish a distinct Asian accent without making it exotic.
Pea microgreens are among the sweetest and most delicate of all microgreens. They have a clean, fresh flavour of young garden peas with no bitterness whatsoever. Avocado echoes this softness with a creamy texture, sun-dried tomatoes add concentrated umami and acidity, while the smashed marinated cucumber delivers crunch and a savoury depth.
The result is a complex flavour from simple ingredients: fresh, tangy, salty, creamy and crunchy all at once.
About the technique and ingredients
Smashed cucumber — the key technique here. Bashed cucumber has an irregular surface that absorbs dressing far better than clean-cut slices. Even 5–10 minutes of marinating in soy sauce and vinegar completely transforms the cucumber.
Avocado — must be ripe: it yields slightly to gentle pressure without collapsing. Underripe avocado is bitter and hard. Lime juice immediately after cutting is essential — avocado darkens within 10–15 minutes.
Sun-dried tomatoes — use the kind packed in olive oil, not dry. They are softer, more aromatic and need no soaking. If only dry ones are available, soak in warm water for 10 minutes.
Pea microgreens — add at the last moment and toss gently. They are delicate and break apart with rough handling.
Variations
- With sesame: replace some olive oil with 1 tsp sesame oil and top with toasted sesame seeds — a fully Asian version.
- With feta: 30 g diced feta adds a salty, milky contrast to the tangy dressing.
- With chicken: 100 g roasted or poached chicken makes this a complete protein-rich lunch.
- With fish sauce: replace soy sauce with ½ tsp fish sauce for a deeper umami flavour.
- With mango: 50 g diced ripe mango instead of sun-dried tomatoes — a sweet-sour tropical variation.
Serving
Serve immediately — avocado darkens and microgreens wilt quickly. If preparing ahead, marinate the cucumber separately and dice the avocado just before serving. Excellent as a light lunch or alongside grilled salmon or chicken.
