Smashed Cucumber, Avocadoand Shrimp Salad

Bring a pot of water to a boil, add a pinch of fine sea salt, and gently drop in the peeled and deveined shrimp. Boil for 2–3 minutes, until the shrimp turn pink and opaque; then drain and transfer to an ice bath to stop cooking and keep them chilled.

While the shrimp cool, place the cucumber in a large bowl. Using a rolling pin or the flat side of a chef’s knife, lightly smash the cucumber pieces to create bite‑size chunks, then add the fine sea salt and granulated sugar. Toss briefly and let the cucumber sit for 5 minutes to release excess moisture.

Prepare the dressing by whisking together soy sauce, olive oil, toasted sesame oil, chile crisp, and rice wine vinegar in a small bowl. Adjust seasoning if needed.

Drain any released cucumber liquid, then pour the dressing over the cucumber. Toss to coat evenly, ensuring the flavors are well distributed.

Slice the ripe avocados in half, remove the pits, and scoop the flesh into the bowl. Gently fold the avocado into the cucumber mixture, being careful not to mash it.

Add the cooled shrimp to the bowl and gently combine all ingredients, preserving the texture of the shrimp and avocado.

Stir in the thinly sliced scallions for a fresh bite and extra color.

Transfer the salad to a serving platter or individual bowls, chill for 5 minutes if desired, then garnish with toasted white sesame seeds and chopped cilantro just before serving.