You’ll Need: 
Avocado: A nice heavy and perfectly ripe one
Cucumbers!! You know the deal, Asian Variety, Smashed and deseeded. Recipe is for about 1.5 cups
Ponzu Sauce: Don’t worry they sell it at Whole Foods
Cane Vinegar. We like Filipino type but you can use distilled or White wine
MSG: Yea. (and no we don’t use it at Roses)
Crunchy Stuff. More on that later
Serrano Peppers Sliced thin
Extra Credit: White Tamari (like we use/sell at Rose’s)
ITS NOT GUACAMOLE.
Take the bigger half of your Avocado (52g), Put it in a bowl with (35-45g) Ponzu, 1.5g Salt, 10g Olive Oil, 2g Msg if using, Vinegar (TT), and White tamari to taste if using. Mash up all that, and taste. It’s gotta be strong a/f since you are dressing some watery cucumbers with it. If you’re unsure, that’s ok, we all are. Just follow the above, and after you add the cucumbers and toss, just taste and adjust. This is the best method anyway.
This, like all cucumber salads, is a serve as soon as you toss kinda thing, they weep water way too fast so be ready to go whenever you toss it. If you serve it over ten minutes after mixing please don’t tell anyone where you got this idea.
Seriously though, toss the cucs gently with the sauce, taste and adjust (go heavy on the ponzu and if you go too far add more oil)
Top (or toss) with the thin sliced Serranos, which btw are really crucial to the flavor, sprinkle your crunchy stuff of choice on top and run! j/k
For crunchy we like to use premade tea salad crunchies but toasted pumpkin seeds, Bombay mix, broken yellow bag lays would be off the chain, maybe stay away from anything to soft like cashews or walnuts. Enjoy and Thanks for reading!
Lots of great stuff on the menu, Like Bluefish Curry with Crab, Beet/Snap Pea Salad, Roast Pork Sandos with Ginger Egg Salad, Chinese Bbq Pork Ribs hitting the menu Saturday, All The strawberries, (Hint, the strawberry hand pies are 🤌)