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Cucumber Avocado Salad

Prep Time15 minutes
Course: probiotic, Salad, Salads, side dish
Cuisine: American, Cook-Out, Dairy-Free, fasano diet, Gluten-Free, grain-free, Vegan / Plantbased
Keyword: Avocado Cucumber Salad, Cucumber Avocado Salad
Servings: 4
Calories: 200kcal
Cost: 5

Ingredients

  • 1 avocado, diced
  • 2 medium cucumbers, diced (or prepared how you prefer)
  • 1/2 orange bell pepper, diced
  • 3 pickled celery stalks, diced
  • 2 tbsp oil of choice (I used extra virgin olive oil, it's perfect for salads)
  • 1/4 cup raw apple cider vinegar (raw vinegar offers probiotics)
  • 1/2 tsp garlic powder (omit if on Fasano diet)
  • 1 tsp dijon mustard (omit if on Fasano diet)
  • salt and pepper to taste

Instructions

  • Prepare the cucumber, bell pepper, pickled celery, and avocado and combine in a large bowl
  • In a small bowl, whisk together the oil, vinegar, dijon mustard (if using), garlic powder (if using), and salt and pepper. It should come together to form a dressing
  • Pour the dressing over the salad and mix to combine until the dressing is evenly coating the vegetables
  • Serve within 2 hours, or let sit to soak up the flavors
  • Store in an air-tight container in the fridge for up to 5 days.