California Roll Cucumber Salad
A fresh, low-carb interpretation of the classic sushi roll, this salad swaps sticky rice for crisp cucumber ribbons, succulent imitation crab, and rich creamy avocado. It is a vibrant, healthy, and quick-to-assemble dish that delivers all the iconic flavors of a California roll in a deconstructed, hydrating format. Perfect for a busy lunch or a light dinner, it offers a sophisticated contrast of textures and a zesty ginger-sesame dressing that elevates every bite.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Tossing
- Cuisine: Fusion
- Diet: Pescatarian
Ingredients
2 English cucumbers
1 cup imitation crab (surimi), shredded
1 ripe Hass avocado, diced
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp rice vinegar
1/2 tsp ginger paste
1 tsp sesame seeds for garnish
Instructions
Wash and julienne the cucumbers into thin, crisp ribbons.
Shred the imitation crabmeat into bite-sized pieces.
Carefully dice the ripe avocado into uniform cubes.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and ginger paste until well combined.
In a large mixing bowl, combine the cucumber, shredded crab, and diced avocado.
Pour the prepared dressing over the salad and toss gently to coat.
Garnish with sesame seeds and serve immediately.
Notes
Persian cucumbers can be used as a crunchy alternative if English cucumbers are unavailable. For a gluten-free version, ensure your imitation crab is certified gluten-free and use tamari instead of soy sauce. If you prefer more heat, add a pinch of red pepper flakes or a dash of sriracha to the dressing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://www.blinkitchen.com/california-roll-cucumber-salad/