Cucumber & Avocado Salad

by tgiffitness on June 7, 2013

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This salad has quickly become a favourite in our house. We love cucumbers and I’m really excited to have another quick and easy avocado recipe.

We’ve made this recipe a few times this past week, but it was particularly great last night when we paired it with fresh atlantic salmon :)

Why I love avocados

  1. Good source of monounsaturated fats, which are associated with lowering “bad” cholesterol and promoting “good” cholesterol.
  2. Good source of fibre
  3. Good source of Vitamin C and Folate
  4. Mild taste, making them great for substituting in many dessert recipes!

Tips When Using Avocados

Plan to use your avocados shortly after purchasing them. They tend to go brown fairly quickly, and if you don’t use them regularly, it is easy to forget about them.

If you cut it, you better use it. Once you’ve cut your avocado, it can go from a beautiful bright green and yellow to an icky brown in a matter of hours (that is if you leave it out).

Ways To Prevent Your Avocados From Turning Brown:

*I generally use the whole avocado in all of my avocado recipes, but I did a bit of research just incase you have some left over.

  1. Lemon juice. Squirt a bit of lemon juice on the exposed flesh of your avocado
  2. Seal your avocado in an air tight container or wrap tightly with plastic wrap
  3. Place a chunk of onion in an opaque air tight container with your left over avocado.
  4. Refrigerate and limit exposure to light

If you test any of these options, let me know how they worked for you!

 Click here to print the recipe


  • 1 English Cucumber – diced
  • 1 Avocado
  • 1/2 tbs Fresh Dill – minced
  • 1/2 tbs – Fresh Garlic Chives – Optional
  • 1/2 tbs Grape Seed Oil or Extra Virgin Olive Oil – Optional*
  • Salt and Pepper to taste

* If your avocado it quite ripe, you may choose to omit the extra oil. It is not necessary, but does help to evenly incorporate the salt and pepper.

How to Cut an Avocado

  • Using a sharp knife, cut all the way around the avocado from top to bottom.
  • Separate the two halves of the avocado.
  • Remove the pit by pushing the tip of your knife into the top of the pit and prying it out. (It is best to use a strong knife that won’t bend.)
  • Make 4 to 5 vertical slices and 4 to 5 horizontal slices (approximately 1cm apart) in each half of the avocado.
  • Using a spoon, scoop all of the avocado out of it’s shell, directly into your salad.


  • Add all ingredients to a large bowl and mix well.



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