So, I’ve been a bad blogger lately, barely posting anything in the recent months. This is mostly because I’ve been pretty lazy, and eating unadventurously at home, or eating out, none of these are good for blogging, and none are good for my waistline. After enough weeks of this, I decided I should maybe try to eat healthier again, so I’ve been eating this cucumber avocado salad for lunch and dinner at least twice a week, for weeks. If you can eat the same thing that often, and it’s not pizza, it has to be good-right? Right.
My friend Jackie introduced me to this recipe, she brought it over for a barbecue/bonfire we had on the one warm day in March. It. Was. GOOD. I think she saw it on facebook, one of those videos that fastforward through a recipe. I have made it many many times since then, and I think I really have a handle on it now.
It’s light, and fresh, full of flavor, and just enough tang. You can eat it as a side salad, like we did when Jackie brought it over, or you can stuff it into a pita pocket, like I’ve been doing recently and now you have a healthy awesome lunch. The other thing that is neat about this recipe, is that you can do almost anything with it. I’ve subbed in asparagus instead of avocado, I usually add cilantro (except when I’m lazy, that stuff annoys me to chop), I’ve added shrimp, the only thing you should NOT do is not use lemon juice. The lemon juice is key, I think it brings out the flavor in the vegetables and adds the tang that makes it so good.
Here’s all you need, also not pictured: fresh lemon juice (I just got done saying how it important is and then didn’t put it in the picture, whoops).
Its super easy too. Slice the cucumber, then cut it in quarters, throw it in a bowl.
Cut the onion into thin slices, throw it in the bowl.
Chop the avocado, throw it in the bowl.
Chop the tomato, throw it in the bowl.
Squeeze the lemon juice over everything, drizzle the olive oil, add the salt and pepper, and stir.
Now you can serve it right away, or you can cover and store in the fridge for a day. I know from experience that you shouldn’t store it longer than one day, the cucumbers and tomato give off a lot of juice, the avocado starts to turn brown, and everything gets kinda mushy and looks sort of gross- it still tastes good though 😉
Another thing that I like to do is stuff as much as I can get in the pita, eat it, then just eat the rest of the salad plain. A glass of white goes lovely with it as well 🙂
Yet ANOTHER bonus of this recipe-if you skip the pita, I’m pretty sure it’s Whole30 compliant. One of our followers asked us to post a Whole30 recipe because she is currently doing the challenge. It’s all about eating whole, unprocessed food for 30 days. We’re not experts in this (let’s face it, I like carbs too much and Dana can’t give up dairy) but we do like the general concept of eating better healthier food with more fruits and veggies. So after taking a look at the rules, if you skip the pita pocket and eat this as a salad – you have a Whole30 compliant recipe full of tasty veggies!
- 1 cucumber
- ½ red onion
- 1 avocado
- 1 small tomato
- juice of ½ lemon
- 1-2 T olive oil
- 1 t freshly ground sea salt
- 1 t freshly ground pepper
- Chop all the veggies, combine in a bowl.
- Squeeze lemon juice and drizzle olive oil over, add salt and pepper
- Stir to combine
- Serve immediately or refrigerate for up to 1 day
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