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Salad

Published: Feb 13, 2018 · Modified: Feb 5, 2019 by Quinoa ·

Cucumber Avocado Salad

We planted about 20 cucumber plants in our garden and I’m already envisioning dishes that I’ll be making with them and who I will be sharing them with. We planted the Japanese cucumber because of it’s long, slender, never bitter, crunchy and absolutely the best variety we have eaten. Here is a lovely description of Japanese cucumber. We are also growing tomatoes and bell pepper along with herbs. I want to grow a lot more variety of produce but will have to see if time will permit. Here I decided to make a cucumber salad for lunch using an English cucumber, I made an almond dill dressing and added avocado for extra creaminess. The salad was absolutely delicious and I can see me enjoying cucumber salads all summer long.

Ingredients:

  • Dressing
    • ¼ cup almonds, blanched
    • ½ cup water
    • 1 tablespoon lemon juice
    • 1 tablespoon onion, chopped
    • 1 clove garlic, minced
    • ½ teaspoon sea salt
    • ¼ teaspoon dill weed
  • 1 large European cucumber, chopped
  • 1 avocado, peeled, pitted, chopped

Directions:

To make the dressing, remove skin from blanched almonds and discard. Place almonds, water, lemon juice, onion, garlic and seas salt into a high speed blender and process until smooth. Pour dressing into a large serving bowl, stir in dill weed. Add cucumber, avocado and stir to coat.

Recipe from HealthierSteps.com

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