2 small cucumbers, peeled, halved, seeded, and sliced
2 small carrots, roughly chopped
½ small shallot, roughly chopped
1 tablespoon ginger, chopped
2½ tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon water
4 tablespoons sesame oil
Salt and freshly ground black pepper
Instructions
Preheat the oven to 350 degrees F.
Arrange the sesame seeds on a baking sheet and toast for about 5 minutes, or until seeds are lightly golden. Watch carefully as seeds burn quickly!
Meanwhile, prepare the dressing. In a food processor, add the carrot, shallot, ginger, vinegar, honey, and water. Pulse until smooth and creamy. Season to taste with salt and freshly ground black pepper. Add the sesame oil and pulse again, until well combined.
Break the lettuce leaves off the head and arrange the lettuce on serving plates. Top with cucumber and avocado slices. Drizzle on plenty of dressing. Top with toasted sesame seeds, and serve.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2013/07/10/avocado-cucumber-salad-with-carrot-sesame-dressing/