OKAZU Sanshō Pepper Cucumber and Avocado Salad

OKAZU Sanshō Pepper Cucumber and Avocado Salad

Mar 14, 2024

Revitalize your taste buds with our OKAZU Sanshō Pepper Cucumber and Avocado Salad! Experience a refreshing harmonious flavor burst from tangy umeboshi (Japanese pickled plum) bits, crunchy cucumbers and creamy avocado, dressed so simply, yet elevated to another dimension with our OKAZU Sanshō Pepper. This is a perfect light refreshing and vibrant side dish, toppings to sandwiches, or simply eaten with cooked rice. This recipe can prepared ahead of time, and can store up to 3 days in the fridge.

Servings

2

Preparation time

5 mins

Cooking time

Ingredients

  • 1 pc, Japanese cucumber
  • ½ Avocado
  • 2 cloves of garlic, peeled and chopped
  • 2 pcs pickled plum (umeboshi), chopped
  • 1 Tbsp OKAZU Sanshō Pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
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Easy Eats OKAZU Plant-Based vegan

Directions:

  1. Beat the cucumber using the flat side of the knife, and cut to small, bite size pieces.
  2. Cut the avocado in half, remove the pit, scoop up the flesh with a spoon, and cut to small, bite size pieces.
  3. In a bowl, add the cucumber, avocado, garlic, pickled plum (umeboshi) and season with OKAZU Sanshō Pepper, soy sauce, and sesame oil. Mix together until all the ingredients are well combined.
  4. Garnish with roasted sesame seeds.
  5. May be enjoyed with cooked rice, sandwich topping, or as a siding.

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