I happened upon this recipe concept, the avocado cucumber salad, while perusing the Interwebs. Avocado and cucumber both fall into the low-carb category, but it was hard to imagine if those two ingredients alone were enough to be a good base for a salad. The recipe I found used mayo, but I thought that the avocado might be enough on its own to make it creamy if it was cut back on the cucumber to make the increase the ratio of avocado to cucumber. I added a little extra virgin olive oil and lime juice to form a simple dressing, green onion for a pop of freshness, and just stuck to basic seasoning. The simplicity of this summer salad makes it easy to pair with any main dish you want to pair with it.
Vegan Keto Avocado Cucumber Salad Recipe
Ingredients:
- One English cucumber, sliced into half moons
- 1 large avocado pitted, peeled and sliced
- ⅓ cup green onion, chopped
- 2 tablespoons lime juice, freshly squeezed.
- 2 tablespoons extra virgin olive oil
- Flaky sea salt (like Maldon or Fleur de sel (or to taste)
- 1/8 teaspoon freshly ground freshly ground black pepper (or to taste)
Directions:
In a medium salad bowl, combine cucumbers, avocado and green onion.
Drizzle with lime juice, olive oil and season with sea salt and black pepper or season to taste. Toss salad to coat and serve.
Did you make this vegan keto avocado cucumber salad recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
