Reposting one of the better cucumber salad recipes by @LowCarbLove

Ingredients

• 1 medium English Cucumber (sliced into thin matchsticks)
• 200 g Salmon Fillet (air‑fried or smoked, flaked)
• 0.25 small Red Onion (thinly sliced)
• 1 cup Shelled Edamame (frozen, cooked)
• 1 medium Avocado (diced, ripe)
• 2 tablespoons Whipped Cream Cheese (softened)
• 1 tablespoon Mayonnaise (regular or avocado mayo)
• 1 teaspoon Sriracha (adjust to heat preference)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1 teaspoon Toasted Sesame Oil (adds nutty aroma)
• 1 teaspoon Furikake (Japanese seasoning blend)

Instructions

1. Slice the Cucumber

   Trim the ends of the English cucumber and slice it into thin matchstick‑like strips.

   Time: PT5M

2. Cook the Salmon

   Preheat the air fryer to 400°F. Place the salmon fillet in the basket and air‑fry for 8‑10 minutes, or until opaque and easily flaked. Let it cool slightly, then break into bite‑size pieces.

   Time: PT10M

   Temperature: 400°F

3. Steam the Edamame

   Place frozen edamame in a steamer basket over boiling water and steam for 4‑5 minutes until tender. Drain and set aside.

   Time: PT5M

4. Prepare the Creamy Sriracha Dressing

   In a small bowl combine whipped cream cheese, mayonnaise, and sriracha. Stir until smooth.

   Time: PT3M

5. Assemble the Salad

   In a large mixing bowl add the cucumber strips, sliced red onion, steamed edamame, diced avocado, and flaked salmon. Pour the creamy dressing over the top, drizzle soy sauce and toasted sesame oil, then sprinkle furikake.

   Time: PT5M

6. Final Toss and Serve

   Give the salad a final gentle toss to coat everything evenly. Serve immediately in bowls or on plates.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

12g

Fat

22g

Fiber

6g