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California Roll Cucumber Salad

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California Roll Cucumber Salad is a colorful, refreshing dish that brings the flavors of sushi to your table without the carbs. Bursting with crunchy cucumbers, sweet mango, creamy avocado, and savory imitation crab, this easy-to-make salad is perfect for summer picnics or light dinners. Tossed in a tangy dressing, it’s a delightful balance of textures and tastes that will impress your guests or elevate your meal prep.

Ingredients

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  • 2 cups cucumbers (sliced into half-moons)
  • 1 cup imitation crab meat (shredded)
  • 1 ripe mango (diced)
  • 1 avocado (cubed)
  • 2 tbsp rice vinegar
  • 2 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • Salt and pepper to taste

Instructions

  1. Wash the cucumbers, mango, and avocado. Slice the cucumbers into half-moons, cube the mango, and carefully dice the avocado.
  2. In a large bowl, combine sliced cucumbers, shredded imitation crab meat, diced mango, and cubed avocado. Toss gently to mix.
  3. In a separate bowl, whisk together rice vinegar, low-sodium soy sauce, sesame oil, salt, and pepper until well blended.
  4. Drizzle the dressing over the salad mixture and toss until evenly coated.
  5. Chill in the refrigerator for at least 30 minutes before serving to enhance flavor.

Nutrition

Find it online: https://carmenrecipes.com/california-roll-cucumber-salad-2/