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7 Days Fun of Clean RecipesDownload
21Jun, 21
Clean Food Love

Tangy Cucumber Avocado Salad 🥒🥑

Whoever said “Simple is Best” was talking about THIS chopped salad for sure!

It’s such a simple one, yet it’s also one of the tastiest combos I’ve recently eaten.

The crisp fresh cucumbers, combined with creamy rich avocado pieces, then drizzled in a tangy flavorful homemade dressing…The best thing you could make tonight!

This is the PERFECT recipe to use up all of those garden cucumbers you may have this summer.

Cucumbers are in the top 10 for high pesticides and are on the Environmental Working Group’s “Dirty Dozen” list, designed to help us quickly decide which produce should be purchased USDA organic.

I recommend that the cucumbers you eat be organic, or local garden-grown if possible.

➡️ What’s the deal with coconut aminos?!

Last year we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen. This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.

Back to the taste test:

I served each person 3 small bowls of brown rice sprinkled with:

  • Low Sodium Soy Sauce

  • Bragg’s Liquid Aminos

  • Coconut Aminos

The UNANIMOUS win for best taste was Coconut Aminos! This is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.

Second place was a *TIE* between the remaining two options.

If you haven’t tried coconut aminos you’re truly missing out!

➡️ Six Reasons to Eat More Avocado

➡️ You’ll love this cucumber avocado salad too!

6 servings

Ingredients:

Dressing:

  • 3 cloves fresh garlic, minced
  • 2 Tbsps red wine vinegar or apple cider vinegar
  • 2 Tbsps coconut aminos, tamari, or Bragg’s liquid aminos
  • 2 Tbsps raw honey or pure maple syrup
  • 1 Tbsp sesame oil
  • 1 tsp chili flakes, or to taste

Salad:

  • 2 ripe but firm avocados, cut into bite-sized chunks
  • 4 garden cucumbers, cut into bite-sized chunks
  • 1/2 small red onion thinly sliced
  • 1/4 cup coarsely chopped roasted cashews
  • fresh lemon or lime wedges, to garnish

Instructions:

In a small jar add all of your dressing ingredients and shake vigorously to emulsify. Or whisk dressing ingredients together really well in a small bowl.

Cut your veggies into bite-size pieces, then place them into a salad bowl.

Drizzle your veggies with the homemade dressing and gently toss to coat.

Sprinkle with coarsely chopped cashews.

Enjoy!

❤Rachel

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