Chill cucumber if making in the middle of summer for that extra refreshing feel! Shichimi togarashi is a Japanese 7-spice blend for sprinkling at the end, which can be substituted for another red chili pepper spice blend or spicy furikake. Recipe by Chef Sofia Flores Florencia @abuelitatechnology

1 heirloom cucumber, bite-size chunks

2 Tablespoons green haole koa seeds, soaked or unsoaked

1 ripe avocado

Juice of 1 lime

1 serrano chili, thinly sliced

Pistachios, peanuts or pumpkin seeds, chopped

Shichimi togarashi, to taste

Sea salt, to taste

Extra virgin olive oil, to taste

If your avocado is large just use half, smash the half avocado in a bowl with lime juice and sea salt. You will smash the avocado, but leave it somewhat chunky.

Cut the cucumber in abstract asymmetric bite-size chunks, then fold it into the smashed avocado. Place the cucumber avocado on a plate as the first layer.

Top with sliced serrano chilis, chopped nuts, extra virgin olive oil, and salt.