Let’s shake up those salads! This naturally vegan wasabi cucumber avocado dressing is super creamy and full of flavor!
This is my official OMG-IT’S-ALMOST-SPRING salad post.
I’ve been thinking about trying something new and putting the recipe up top, front and center, and my blog babbles below it, reversing the typical food blog format a bit and eliminating the need for crazy scrolling when you head back over to make the recipe. Which you so need to do, because this dressing is fantastic!
What do you think? Yay? Nay? Hip hip hooray!?
Let’s do this!
Wasabi Cucumber Avocado Dressing + Spiralized Cucumber Salad:
- 1 avocado
- 2-4 stalks of green onion
- 1/3 cup chopped cucumber
- juice of 1/2 a lime
- 2 TBSP wasabi powder
- 2 TBSP avocado oil or sesame oil
- 2 tsp rice vinegar*
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 2-4 cups greens (I used spring mix)
- 1 large english cucumber
- 1/4-1/2 cup shredded carrot
- 1-2 tsp toasted sesame seeds
- No rice vinegar?* No problem! Feel free to use champagne vinegar or white wine vinegar.
- Combine dressing ingrediens in a small food processor, blender, or use an immersion blender to whip into a dreamy creamy dressing.
- Taste and adjust vinegar/wasabi levels if desired (see notes)
- Chop each end from your cucumber and transform into salad-ready noodles using a spiralizer , veggie peeler, or mandolin. Going gadget-free? simply chop into thin slices with a sharp knife. Easy peasy!
- Serve cucumbers over a bed of lettuce and top with shredded carrot, sesame seeds, and wasabi cucumber avocado dressing.
The dressing is super duper customizable! Add as much wasabi as your little heart desires (or as much as your tastebuds can handle) or keep it on the mild side. You can also sub fresh garlic for the garlic powder for a serious bite of garlic. Love vinaigrettes? Feel free add an extra splash or two of vinegar to the dressing. Taste as you go and let your taste buds be your guide!
This recipe yields 1 cup of dressing, which can serve 4-6 depending on how dressing crazy you get with your salads. The salad itself yields 2 lunch-sized portions but feel free to double or triple as needed. You can also easily halve the dressing recipe and use the extra half of the avocado as a salad topper!
I whisked in an extra splash of rice vinegar at the end before serving because I'm crazy for vinegar-y dressings on my salads!
Homemade Dressing Tips + Tricks
Want to rid your fridge of the 8 random bottles of dressing that are lurking around in there? I did, and it’s glorious! Print out a few promising recipes from blogs (bonus points if you snag one of mine!) and slap them on your fridge with a magnet. Next time you’re in salad mode, aim to try a new dressing off your handy dandy list. They’re SO quick and easy that you’ll be hooked on making your own in no time!
Did you know you can blend dressing with an immersion blender? It’s my favorite! You can also use a blender or food processor for dressings outside the typical oil-vinegar situation. Blending fresh garlic, veggies, and herbs into a tasty dressing has never been easier! For simple olive and vinegar varieties (like this one), simply whisk (or shake!) and serve.
Avocado oil is your friend! This super mild, buttery oil is loaded with nutrients and makes the perfect base for homemade dressing.
Lean to your favorite restaurants for inspiration and shake up your salad game! Today’s recipe was inspired by a wasabi cucumber ranch that I tried at a beachside restaurant years ago. I couldn’t stop thinking about it so I made my own at home. I combined my favorite elements of the wasabi cucumber ranch with my popular vegan avocado dill dressing and absolutely loved the result!
Looking to amp up the protein factor + round out your meal? Perfecto, I’ve got you covered!
The salad is capital A-MAZING with chopped smoked salmon thrown into the mix! You could even add some saucy teriyaki chicken or tofu instead, but the salmon? Beyond scrumptious!
It’s also really really ridiculously good paired with my baked Sweet Chili Sriracha Salmon which I’ll be sharing the recipe for next on the blog! Get excited!
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recipes from friends: