California Roll Cucumber Salad
This vegetarian California Roll Cucumber Salad brings together the refreshing crunch of cucumbers, the creaminess of avocado, and the umami depth of seaweed and tofu. Inspired by sushi rolls—but easier, faster, and gluten-free!
Equipment
- Mandoline slicer or sharp knife
- Mixing bowl
- Small whisk or fork
- Measuring spoons and cups
- Cutting board
- Serving bowl
Ingredients
- 2 large Persian cucumbers thinly sliced
- 1 ripe avocado diced
- ½ cup shredded tofu or hearts of palm
- 1 sheet nori snipped into thin strips
- 1 tbsp toasted sesame seeds
- 2 tbsp tamari or gluten-free soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp maple syrup optional
- 1 tsp sriracha optional
Instructions
- Whisk together tamari, vinegar, sesame oil, maple syrup, and sriracha (if using) in a small bowl.
- In a large bowl, toss the cucumber slices in the dressing. Let them marinate for 5–10 minutes.
- Gently fold in the avocado and shredded tofu.
- Add the nori strips and sesame seeds just before serving.
- Serve immediately, or chill for up to 1 hour before enjoying.
Notes
For extra crunch, top with roasted chickpeas or crushed seaweed snacks.
Add a splash of lime juice to keep avocado fresh and add brightness.
Want a full meal? Serve over cooked quinoa or rice noodles.