Cucumber, avocado and spinach salad

Cucumber, avocado and spinach salad

Preparation time: 15 minutes.
Serves 4 as a side salad and 3 as a starter.

The fresh cucumber and creamy avocado work really well together in this delicious salad. The soy sauce and lime based dressing gives it the slightly salty, sour complementary flavour it needs. It’s the perfect accompaniment to a fish main course or you can serve it as a starter.

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2 tbsp sesame seeds
1/2 cucumber, quartered lengthways then chopped into slices
100g (3 ½ oz) spinach washed and drained
1 small avocado, peeled, stoned and chopped into cubes approximately 1-2 cms

¾ tbsp soy sauce (not low salt soy sauce)
1 tsp sesame oil
¾ tbsp olive oil
1 tbsp lime juice


Put a non-stick saucepan on the heat without any oil in it. Add the sesame seeds and make sure you constantly stir. Cook the seeds for about 10 minutes until they begin to turn brown and keep an eye on the sesame seeds because they will begin to colour quite quickly. If they begin to make a ‘popping’ sound they are ready.

To make the salad dressing, whisk together lime, soy sauce, olive oil and sesame oil.

Clean and chop all the vegetables for the salad. Ensure you wash the spinach well and then dry it because there is nothing worse than spinach which has not been washed properly and is grainy.

Depending on whether you are serving this as an accompaniment to a main course or as a starter, arrange the spinach either in a large bowl, or on small plates. Arrange the cucumber over the top. You can put it in the fridge at this point (before adding the avocado and sesame seeds) until you’re ready to eat.

When you’re ready to eat the salad, peel and chop the avocado, arrange this over the spinach and cucumber, sprinkle over the sesame seeds, pour over the dressing, toss the salad and serve.

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