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!
SO simple and beautiful!
Divine! I’m intrigued by the combo of Mediterranean and Asian flavors here 🙂
Avocado is like my favorite food ever! Can’t wait to try this!
Love the sound of your ginger dressing!
Cucumber and avocados and cilantro and feta with that dressing = drool central!
Goodness this has all my favorite things in it!
You had me at avocado! Not to mention the simple, short list of ingredients. This looks so refreshing and delicious, Ashley!