# Korean Avocado Salad

> 아보카도 샐러드

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-avocado-salad/

- Cuisine: Korean
- Course: Side Dish
- Time: prep 10 min, total 10 min
- Serves: 4

## Ingredients

### For the Salad

- 3 large ripe avocados (cubed)
- 1 English cucumber (diced)
- 2 green onions (chopped)
- 1/4 red onion (thinly sliced)
- 2 tbsp toasted sesame seeds
- 1/4 cup fresh cilantro (chopped)
- 1 sheet roasted seaweed (kim, crumbled (optional))

### For the Korean Sesame Dressing

- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey or sugar
- 1 clove garlic (minced)
- 1/2 tsp fresh ginger (grated)
- 1/4 tsp gochugaru (Korean red pepper flakes)
- 1/4 tsp salt
- 1/8 tsp black pepper

### For Garnish

- Extra sesame seeds
- Microgreens or sprouts
- Lime wedges for serving

## Instructions

1. Prepare the Avocados: Cut the avocados in half, remove pits, and cube into bite-sized pieces. Place in a large mixing bowl immediately to prevent browning.
2. Prepare Vegetables: Dice the cucumber, thinly slice the radishes and red onion, and chop the green onions. Add all vegetables to the bowl with the avocado.
3. Make the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, minced garlic, grated ginger, gochugaru, salt, and black pepper until well combined.
4. Dress the Salad: Pour the dressing over the avocado and vegetables. Using a large spoon or spatula, very gently fold the ingredients together, being careful not to mash the avocado.
5. Add Crunch: Sprinkle in the toasted sesame seeds and fresh cilantro, gently folding once more to distribute evenly.
6. Final Assembly: Transfer to a serving platter or individual bowls. Garnish with additional sesame seeds, crumbled seaweed if using, and microgreens.
7. Serve Immediately: Serve right away with lime wedges on the side for extra brightness.

## Notes

#### RECIPE TIPS

- Choose avocados that are ripe but still firm to prevent mushing

- Cut avocados just before serving to maintain color and texture

- If making ahead, add a squeeze of lime juice to prevent browning

- Adjust gochugaru to taste - start with less if sensitive to heat

- Toast sesame seeds yourself for maximum flavor and aroma

- Use English cucumber for the best crunch and fewer seeds

- Gently fold ingredients to keep avocado pieces intact

#### SERVING SUGGESTIONS

- Perfect as a light lunch or healthy snack

- Excellent appetizer for Korean BBQ dinners

- Great side dish for grilled fish or chicken

- Serve with Korean rice bowls (bibimbap)

- Perfect for brunch alongside Korean pancakes

- Use as a topping for Korean-style toast or rice cakes

#### VARIATIONS

- **Protein Addition:** Add cooked shrimp, crab, or grilled chicken

- **Fruit Version:** Include diced Asian pear or mango

- **Spicy Kick:** Add fresh jalapeño or more gochugaru

- **Creamy Style:** Mash half the avocado for a creamier texture

- **Noodle Salad:** Serve over cold soba or glass noodles

- **Lettuce Cups:** Serve in butter lettuce cups for appetizers

#### STORAGE

- Best served immediately after preparation

- If storing, cover tightly and refrigerate for up to 4 hours

- Add a squeeze of lime juice to prevent avocado browning

- Gently stir before serving stored salad

- Do not freeze as avocado doesn't freeze well

- For meal prep, keep dressing separate until ready to serve

## Nutrition per serving

- Calories: 365
- Carbohydrates: 19 g
- Protein: 4 g
- Fat: 33 g
- Saturated fat: 5 g
- Fiber: 10 g
- Sugar: 4 g
- Sodium: 380 mg