In a small bowl, whisk together all the dressing ingredients until the honey dissolves completely. Set aside to let the flavors meld.

Dice the cucumbers into bite-sized pieces and add them to a large mixing bowl. If your cucumbers are particularly watery, you can salt them lightly and let them sit for 5 minutes, then pat dry—but I usually skip this step.

Chop the imitation crab into chunks and add it to the bowl with the cucumbers. Slice your green onions and toss those in too.

If you’re using nori, stack the sheets and use kitchen scissors to cut them into thin strips. Add about half to the salad.

Pour the dressing over the salad and toss gently to combine everything. Let it sit for about 5 minutes so the cucumbers can absorb some of that flavor.

Right before serving, dice the avocado and fold it in gently—you want it mixed in but not mushy. Sprinkle the toasted sesame seeds on top.

Garnish with the remaining nori strips if you’re using them. Serve immediately or chill for up to an hour.