RECIPE: Asian Smashed Cucumber Salad

I have been absolutely obsessed with this Asian Smashed Cucumber Salad lately. Since I have a long gap between breakfast and dinner, but I'm not really hungry for lunch, I make this and eat it in between. It is ridiculously easy, fast, cheap, healthy, light, and refreshing, with just a handful of common ingredients. It's the perfect summer salad!

Why smashed cucumbers? I didn't really get it either, but apparently the vinaigrette can get into the nooks and crannies better. And smashing it is kind of fun!

Ingredients:

1 hothouse cucumber (the kind that comes in plastic wrap)
2 tsp. garlic, minced (or 2 tsp. "jarlic"--minced garlic in a jar--which is what I use)
1-1/2 tsp. sesame oil
1-1/2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1/2 tsp. chili powder
1/2 tsp. sugar (I used pure maple syrup)
1-1/5 tsp. toasted sesame seeds

Directions: Cut off the ends of the cucumber (do not peel). Using the handle of your knife, smash along the whole length of the cucumber. It will break up into large pieces. Then use your knife to slice the pieces crosswise into chunks. Use a paper towel press out as much water as possible. Place in a bowl.

Combine the rest of the ingredients and pour over the cucumbers. Give it a stir to coat the cucumbers and then place it in the fridge to chill for about 10-15 minutes before eating.

Makes 1 serving. 151 calories, 5 grams protein, 13 grams carbs, 9.5 grams fat, 5 grams fiber

Here is a printer version. I don't have the fancy recipe plug-in like food bloggers use, so this is just a simple google drive pdf! (For some reason, I'm not able to view it on my browser; I hope that it works, and I apologize if not. I'll keep working on it.)