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Place the cucumbers on a chopping board and use the flat side of a knife to bash each one along its length a few times or until the cucumber starts to break in places. Halve the cucumber lengthwise (don't worry if it's a bit broken) and remove and discard the seedy insides. Slice at an angle into ¼-1-inch/2-25cm thick slices. Put the sliced cucumbers into a bowl with ¼ teaspoon of salt, tossing to combine, and let rest for 30 minutes, drawing out as much water as possible. Drain in a sieve, discarding the salty water, then return the cucumber to the bowl and add the onion, lime juice, and basil, tossing gently to combine.
Meanwhile, make the carrot-ginger dressing by placing all the ingredients in a food processor or blender with ¼ teaspoon of salt and blitzing until completely smooth (this might take a few minutes). Strain the mixture through a sieve set over a bowl, pushing to extract as much dressing as possible (save the pulp for another use).
Sprinkle the sliced avocado with a pinch of salt.
Pour the dressing onto a large, lipped plate, swirling to coat the base. Top with half the avocado slices, followed by all the cucumber mixture and the remaining avocado. Finish with the sesame seeds and sesame oil and serve right away.