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–+ servings
California Roll Cucumber Salad

California Roll Cucumber Salad: Quick, Creamy, and Refreshing

Enjoy a California Roll Cucumber Salad that combines fresh vegetables with creamy avocado and imitation crab for a delightful twist on sushi flavors.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Choose firm cucumbers for crunch.
  • 8 oz Imitation Crab Sticks Swap for marinated tofu for a vegan option.
  • 1 Avocado Ensure it's ripe.
  • 4 oz Cream Cheese Soften for easier blending.
  • 1/4 cup Mayonnaise Greek yogurt can be used for a lighter option.
For the Dressing
  • 2 tbsp Soy Sauce Tamari is a gluten-free substitute.
  • 1 tbsp Toasted Sesame Seeds Add for nutty crunch.

Equipment

  • mandolin slicer
  • large deli container or glass jar
  • spatula

Method
 

Step-by-Step Instructions
  1. Wash the cucumber and thinly slice it into 1/8-inch thick rounds.
  2. Place the cucumber in a bowl and pat it dry to remove excess moisture.
  3. In a large container, combine cucumber, diced imitation crab, avocado, softened cream cheese, mayonnaise, and soy sauce.
  4. Add toasted sesame seeds and combine well.
  5. Secure the lid and shake vigorously for about 30 seconds, or fold gently in a bowl.
  6. Serve immediately or chill for enhanced flavors, garnishing with more sesame seeds.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 300mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Best enjoyed fresh; store leftovers in an airtight container for up to 2 days. Avoid freezing.

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