California Roll Cucumber Salad
A refreshing no-cook salad with crisp cucumbers, creamy avocado, and crab, perfect for warm days.
Ingredients
For the salad
- 2 each English Cucumbers, sliced into 1/8-inch thick rounds
- 1 cup Crab (or imitation crab, diced)
- 1 each Avocado, cubed right before serving Use ripe avocado for best flavor.
- 1/4 cup Mayonnaise Adjust to taste.
- 2 oz Cream Cheese (optional) Adjust to preference.
- 2 tbsp Soy Sauce Use gluten-free soy sauce for gluten-free options.
- 1 tbsp Sesame Seeds (for garnish, optional)
- 1/4 cup Chopped Scallions For extra crunch.
- 1/4 cup Chopped Radishes For added flavor.
Instructions
Preparation
- Slice the English cucumbers into rounds about 1/8-inch thick and set aside in a large mixing bowl.
Mix the Dressing
- In a small mixing bowl, blend the mayonnaise, cream cheese (if using), and soy sauce until smooth.
- Adjust the consistency by adding more mayonnaise or cutting back for a lighter dressing.
Combine the Ingredients
- Add the diced crab (or imitation crab), chopped radishes, and cubed avocado to the cucumber slices.
Toss with Dressing
- Gently fold in the dressing with a spatula, ensuring each cucumber round is coated without mashing the avocado.
- If the salad seems a little dry, add a splash more of mayonnaise.
Add Garnishes and Serve
- Sprinkle with chopped scallions and sesame seeds, then serve immediately.
Notes
This salad is versatile and customizable. Serve chilled and consider adding fresh herbs for extra flavor.