Ingredients
2 Shepard avocados
2 Lebanese cucumbers
2 garlic cloves, minced
2 tsp soy sauce
2 tsp Chinkiang vinegar
2 tsp sesame oil
1 tbsp peanut oil
1 tsp red chilli flakes
1 tsp Gochugaru (Korean red pepper flakes)
¼ cup chopped coriander
1 tsp of mixed white and black sesame seeds
Method
1
Trim the ends of the cucumbers. Slice in half lengthways and scoop and discard the seeds. Slice each half in 1cm pieces. Add them to a serving bowl.
2
Cut each avocado in half and discard the seed. Slice each half into 1 cm slices and scoop them into the bowl.
3
Prepare the dressing by mixing garlic, soy sauce, Chinkiang vinegar and sesame oil in a bowl and mixing well. Drizzle dressing over the salad and toss lightly.
4
Prepare the chilli oil by heating peanut oil on low-medium heat in a small saucepan. Add chilli flakes and Gochugaru and heat for a few seconds until the chilli starts sizzling and is fragrant. Remove from heat and pour over the salad.
5
Garnish with coriander and sesame seeds and serve immediately.
Ingredients
2 Shepard avocados
2 Lebanese cucumbers
2 garlic cloves, minced
2 tsp soy sauce
2 tsp Chinkiang vinegar
2 tsp sesame oil
1 tbsp peanut oil
1 tsp red chilli flakes
1 tsp Gochugaru (Korean red pepper flakes)
¼ cup chopped coriander
1 tsp of mixed white and black sesame seeds