By cooking.nytimes.com

Smashed Cucumber, Avocado and Shrimp Salad

Ingredients

4 servings

1 poundcucumbers

English, Persian or Kirby, rinsed and dried

¼ teaspoonfine sea salt

or table, more to taste

¼ teaspoongranulated sugar

2 tablespoonssoy sauce

½ tablespoonsolive oil

3 teaspoonstoasted sesame oil

1 teaspoonchile crisp

more to taste

1 poundshrimp

large, peeled and deveined if you like

2avocados

large, ripe

2 tablespoonsrice wine vinegar

more to taste

2scallions

thinly sliced

2 teaspoonstoasted white sesame seeds

for garnish, optional

¼ cupcilantro

chopped, for garnish

Instructions