Smashed Cucumber and Avocado Salad

I am always looking for new and interesting ways to use vegetables.  This is especially true in the summer when produce is plentiful, my eyes are bigger than my stomach at the Farmer’s Market, and my garden produces all of its vegetables at one time.  I came across the idea of a smashed cucumber salad last year in Fuchsia Dunlop’s cookbook, Every Grain of Rice.  Instead of just chopping the cucumbers, she literally smashes them.  This is not just great at getting out the frustrations of the day, it also breaks the cells of the cucumber, allowing it to shed much of its moisture.  The end result is a crisper cucumber, and a salad that does not turn to liquidy mush after an hour.

I have been trying various alterations of this salad all summer with delicious results.  I have added in avocado for creaminess, and upped the Asian spices for a dish that is a great addition to most meals; and uses up a lot of cucumber.

Use can use either a meat mallet, rolling pin, or the back of a knife to smash the cucumbers.  Be sure not to become aggressive and actually pulverize the vegetable.  We are looking to smash, not mash- a conservative but firm ‘wack’ on the back will do.

This recipe has you soak the cucumbers in salt and sugar over a colander, which helps it shed the extra moisture.  Make sure not to skip this step in its entirety, although you can reduce the time to even 10 minutes if necessary.

Enjoy this last fresh taste of summer before we stuff ourselves with the carbs and warm, slow cooked braises of Autumn.

Smashed Cucumber and Avocado Salad

2 large English cucumbers
4 tsp white sugar
1 Tbsp kosher salt
4 tsp unseasoned rice vinegar
1 garlic clove, peeled and smashed
2 Tbsp sunflower oil (or another neutral oil)
1/2 tsp red pepper flakes
1 1/2 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp grated fresh ginger
2 avocados, roughly chopped
Chopped cilantro leaves
1 scallion, white and light green parts chopped
toasted sesame seeds

Trim the ends of the cucumbers and halve lengthwise. Place each half cut side down, and strike with a meat mallet, rolling pin or the flat side of a broad knife and hit firmly along the length of the cucumber. Discard most of the seeds and roughly cut into 3/4 inch pieces.

Combine the cucumber, sugar and salt and place in a colander in the sink for 30 minutes.

Combine the garlic and vinegar.

In a small skillet over medium-low, combine the oil and pepper flakes. Cook, stirring until sizzling and the pepper flakes begin to darken, 2 to 4 minutes. Strain the oil and reserve.

Remove the garlic from the vinegar and stir in the soy sauce, sesame oil, and ginger. Pat the cucumbers with a paper towel. In a bowl combine the cucumbers, avocados, dressing and half of the chili oil. Serve with the cilantro, scallions, sesame seeds and more chili oil, if desired.