California Roll Cucumber Salad: Fresh, Crunchy and Low Carb

A quick and easy California Roll Cucumber Salad that combines creamy avocado, crunchy cucumbers, and imitation crab for a low-carb delight.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large English Cucumber or Persian cucumber
8 oz Imitation Crab Meat can be swapped with real crab
2 stalks Green Onions or chives
1 medium Avocado ripe for best texture
to taste Kosher Salt
to taste Pepper

For the Dressing

2 tbsp Soy Sauce or tamari for gluten-free
2 tbsp Spicy Mayo mix mayonnaise with Sriracha

Optional Toppings

1 tbsp Sesame Seeds
2 slices Pickled Ginger
to taste Wasabi
1 tbsp Ginger Soy Glaze

Equipment

mandolin
bowl
Knife

Method

Preparation

Using a mandolin or a sharp knife, thinly slice the English cucumber into uniform rounds.
Add the chopped imitation crab, sliced green onions, soy sauce, and spicy mayo to the bowl with the cucumber.
Secure the lid on the bowl tightly and shake vigorously for about 15-20 seconds to combine all ingredients.
Slice the ripe avocado in half, remove the pit, and cut into thin slices. Layer over the salad.
Drizzle additional spicy mayo over the salad, and sprinkle optional toppings to enhance flavor.
Serve immediately for the best freshness.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 7gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 24 hours. Best enjoyed fresh.

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