Begin by washing your English cucumber thoroughly under cold water. Using a sharp knife, thinly slice the cucumber into approximately ¼-inch rounds. Arrange the slices in a colander to allow excess moisture to drain while you prepare the other ingredients.

Next, take your yellow onion and slice it thinly. If your onion pieces are large, quarter them to ensure even distribution in the salad. Set the sliced onion aside in a small bowl.

In a mixing bowl, combine the whipped cream cheese and mayonnaise, stirring until the mixture is smooth and creamy. Gradually mix in the soy sauce, rice vinegar, and sesame oil.

Add the sliced cucumber and onion to the dressing, gently tossing to coat them thoroughly. Avoid mashing the cucumbers for the best texture.

If you’re adding any optional protein, fold it into the salad now, taking care not to break the delicate pieces.

Just before serving, dice the avocado and gently fold it into the salad mixture.

For an extra flavor punch, sprinkle furikake or everything bagel seasoning over the top of your salad. Allow it to chill in the refrigerator for about 10–15 minutes.