Whenever we eat out I always find myself drawn to carpaccio. If it’s on the menu, I order it. It can be beef or tuna or anything really; I want it all! It’s just such a great beginning bite before a big meal, and I love how light and dainty it tends to be.

Since I’m not brave enough to try and tackle a raw meat/fish version of this lovely dish, I kept things fresh and clean with a fun veggie version. Cucumbers and avocados are a dream team! And the slightly spicy/sweet soy ginger dressing is perfection!

Plus, it’s pretty! Style and pizzazz are always a plus 😉

And really… what more could you want from a salad?

Cucumber & Avocado Carpaccio with Soy Ginger Dressing – Baker by Nature

Serves 4 – 6

Ingredients

For the Cucumber & Avocado Carpaccio:

1 english cucumber, cut into paper thin rounds

1 ripe avocado

1/4 cup cilantro, roughly chopped

2 tablespoons scallions, diced

1/4 cup feta cheese, crumbled

1 tablespoon sesame seeds

Instructions:

Arrange thinly sliced cucumbers on a large serving plate; top with sliced avocado, cilantro, scallions, feta, and sesame seeds. Lightly drizzle soy ginger dressing on top, and serve at once. Add a dash of crushed red pepper flakes if you love some heat!

For the Soy Ginger Dressing

2 cloves garlic, minced

1 teaspoon freshly grated ginger

1/4 cup soy sauce

2 tablespoons water

1 tablespoon honey

1/3 cup rice vinegar

1/3 cup olive oil

Instructions:

Pulse all of the ingredients in in a blender until smooth. Slowly add the olive oil, beating mixture with a whisk until completely emulsified.

*You will have more dressing than you need. It will keep for 3 days and tastes great on almost anything!