Cucumber Avocado Salad with sumac-marinated shallots, toasted sesame seeds, and fresh dill. This easy cucumber salad comes together in just 20 minutes and is both vegan and gluten free. Enjoy as a refreshing side dish for all your warmer weather meals.
1lb.cucumbers (English/Hot House or Persian, ideally), cut into bite-sized chunks
1mediumripe avocado, cut into small pieces, or thinly sliced
2 Tbsp.extra-virgin olive oil
1/3cupfresh dill, roughly chopped
Combine shallots, rice vinegar, sumac, and 1/4 tsp. salt in a small bowl. Massage sumac into shallots, and let sit for a minimum of 20 minutes, or up to 3 hours.
Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, or until lightly browned and aromatic. Stir often and watch closely to make sure they do not burn. Set aside.
Arrange cucumber and avocado chunks on a large plate or serving platter. Season with remaining 3/4 tsp. salt, and drizzle with olive oil. Scatter shallots and residual rice vinegar over cucumber and avocado chunks, and garnish with toasted sesame seeds and fresh dill.
Make-Ahead: The shallots can be marinated up to 3 hours in advance. You can also chop the cucumbers a few hours ahead, and keep them refrigerated until ready to use.Store: This salad does not hold up super well for leftovers, and is best eaten a few hours after making.