Fresh, crunchy and effortlessly delicious, this low-carb avocado and cucumber salad is the perfect light side or quick lunch.

  • Serves:
    4
  • Prep time:
  • Phase:
    1
  • Carbs per serving:
    4g
Ingredients

  • 1 large avocado, diced

  • 1 large Lebanese or English cucumber, diced

  • 2 spring onions (green onions), finely sliced

  • 1–2 tbsp fresh dill or parsley, finely chopped

  • 1 tbsp extra virgin olive oil

  • 1 tbsp fresh lemon or lime juice

  • 1 tbsp mayonnaise or sour cream (for creaminess)

  • ½ tsp Dijon mustard

  • A pinch of garlic powder

  • Sea salt, to taste

  • Cracked black pepper, to taste

Preparations:

  1. Dice the avocado and cucumber into bite-sized pieces. Thinly slice the spring onions and place everything in a bowl.

  2. In a small bowl, mix:

    • Mayonnaise

    • Dijon mustard

    • Lemon or lime juice

    • Salt and cracked black pepper

      Stir until smooth.

  3. Pour the dressing over the salad ingredients. Add the chopped herbs.

  4. Gently fold everything together until just coated, taking care not to mash the avocado.

  5. Adjust seasoning if needed. Add garlic powder if using.

  6. Best served fresh while the avocado is creamy and vibrant.

 

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