Avocado Cucumber Salad

Yield: 6 servings

Prep Time: 15 mins

Cook Time: 0 mins

Total Time: 15 mins

This Avocado Cucumber Salad is light, refreshing, and is the perfect crunchy and creamy combo. This cucumber recipes can be made ahead of time too!

Ingredients

¼ cup minced ginger
2 English cucumbers, quartered and sliced
1 teaspoon sea salt
1 teaspoon sugar, use coconut sugar for paleo, omit for Whole30
4 cloves garlic, finely minced
1 Thai red chili
4 stalks celery, thinly sliced
1 tablespoon neutral-flavored oil
Juice from ½ lime
2 avocados, diced
¼ cup EACH: basil leaves and cilantro, chopped

Instructions

Place the ginger, cucumbers, sea salt, sugar (if using), garlic, and red chili in a large salad bowl. Mix it around a little so that everything is mixed together. Set the bowl aside on your counter for a half-hour.
¼ cup minced ginger, 2 English cucumbers, 1 teaspoon sea salt, 1 teaspoon sugar, 4 cloves garlic, 1 Thai red chili
Add the celery, oil, and lime juice to the salad bowl and toss well. Season to taste with sea salt. Add the diced avocados, basil, and cilantro and gently toss once more.
4 stalks celery, 1 tablespoon neutral-flavored oil, Juice from ½ lime, 2 avocados, ¼ cup EACH: basil leaves and cilantro
Serve within a half hour.

Notes

The total time to make this salad is 50 minutes, but most of that is hands-off.

You can prepare it ahead of time by combining the cucumbers and spices in the bowl but NOT sprinkling the salt and sugar over. Place the bowl in the fridge for up to 8 hours. When you are ready, take the bowl out of the fridge, add the salt and sugar, let it sit for a half hour then continue with the rest of the preparation.

Serving: 1 serving = ⅙ of the recipe, Calories: 158kcal, Carbohydrates: 13g, Protein: 2g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Sodium: 417mg, Potassium: 576mg, Fiber: 6g, Sugar: 3g, Vitamin A: 384IU, Vitamin C: 14mg, Calcium: 42mg, Iron: 1mg