Spicy Avocado Cucumber Salad

2 Shepard avocados

2 Lebanese cucumbers

2 garlic cloves, minced

2 tsp soy sauce

2 tsp Chinkiang vinegar

2 tsp sesame oil

1 tbsp peanut oil

1 tsp red chilli flakes

1 tsp Gochugaru (Korean red pepper flakes)

¼ cup chopped coriander

1 tsp of mixed white and black sesame seeds

Trim the ends of the cucumbers. Slice in half lengthways and scoop and discard the seeds. Slice each half in 1cm pieces. Add them to a serving bowl.

Cut each avocado in half and discard the seed. Slice each half into 1 cm slices and scoop them into the bowl.

Prepare the dressing by mixing garlic, soy sauce, Chinkiang vinegar and sesame oil in a bowl and mixing well. Drizzle dressing over the salad and toss lightly.

Prepare the chilli oil by heating peanut oil on low-medium heat in a small saucepan. Add chilli flakes and Gochugaru and heat for a few seconds until the chilli starts sizzling and is fragrant. Remove from heat and pour over the salad.

Garnish with coriander and sesame seeds and serve immediately.

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