paleo japanese avocado chicken salad

Ingredients

• 2 persian cucumbers thinly sliced into ⅛-inch coins
• kosher salt
• 2 medium Hass avocados ripe and pitted
• 2 teaspoons coconut aminos
• 1 tablespoon fresh lime juice and more to taste
• ½ teaspoon fish sauce optional but recommended
• 1 pound cooked chicken shredded or cut into bite-sized pieces
• 2 green onions thinly sliced
• 1 tablespoon furikake

Instructions

1. In a medium bowl, toss the sliced cucumbers with ½ teaspoon kosher salt and let it sit for at least 10 minutes.
2. Then, transfer the salted cucumbers to a clean kitchen towel and wring dry. Discard the liquid.
3. In a large bowl, combine the avocados, coconut aminos, lime juice, fish sauce (if using), and some salt to taste. Using a fork, mash the avocados with all of the flavor boosters until creamy.
4. Add the shredded chicken, prepared cucumber slices, and green onions to the avocado dressing. Stir everything together until the salad components are evenly coated in the avocado dressing.
5. Sprinkle on the furikake and toss well. Taste and adjust seasoning with more lime juice, salt, or coconut aminos if needed.

Serves 4

Inspired by nomnompaleo