Roshni Chopra's Cucumber Avocado Korean Salad: 10-Minute Gut-Friendly Refresh

Looking for a quick, no-cook, and flavor-loaded salad that perfectly hits all the right notes?

Roshni Chopra shares her much refreshing take on a Korean-inspired cucumber avocado salad that's too crunchy, creamy, spicy, and sweet too all in just one bowl.

Perfect as a light lunch, a side to the grilled tofu, or a part of your Korean BBQ spread, this recipe is very high in fiber, healthy fats, and some gut-friendly ingredients.

What You'll Need:

Crunchy Base: Chinese cucumbers sliced thin or chopped well for an extra texture

Creamy Twist: Ripe avocado, diced well

Flavor Bomb: Soy sauce, garlic, sesame oil, chili oil, and some spring onions

Hint of Sweetness: Honey or some maple syrup

Finishing Touch: Toasted sesame seeds + optional lime or vinegar for that perfect tangy zest

5-Minute Assembly:

Chop the cucumbers and avocado.

Whisk the dressing ingredients together.

Toss it gently with some veggies.

Top it with sesame seeds (and more chili oil if you're brave enough).

Serve it immediately for a max crunch!

Tip from Roshni:

Pair this salad with some sticky rice, a grilled tofu, or serve as a very cool contrast to the spicy mains. It's very light, satisfying, and full bursting with the umami.

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