Last updated on February 8th, 2020 at 06:31 am
Try this easy cucumber avocado salad, it will surprise you! It’s a low carb vegan recipe and it’s filling, tasty and fresh!
Never, ever thought that this type of salad can be my dinner.
It looks like nothing.
“Oh, excuse me, I had water for dinner and I’m stuffed.”
Never been one of those people who can have cucumbers for dinner and then go to bed without being pissed at life.
But after a full day of snacking this refreshing cucumber and avocado salad was everything I wanted.
It was light, but somehow filling, fresh and made me feel better.
That snacking thing is really sneaky. A snack here, a snack there, someone please invent something to close my mouth and stop eating while I’m at my desk. We don’t need to go to Mars. Let’s focus on the important stuff here first: how do I stop snacking while “working”.
So this salad is kinda Asian. I’m a bit hesitant to say it because I don’t know if it’s politically correct. But I already did, so who really cares. It has sesame oil and soy sauce in it, so it must be Asian, ok?
It really reminds me of the salad my mom got at a Chinese restaurant a million years ago.
I’m still thinking about that salad. It was cucumbers, chicken & seaweed and it was unbelievable.
Cucumber Avocado Salad Ingredients
There’s no seaweed and no chicken in this salad, people. What we do have here is:
- garlic, because it’s the best food in the world
- sesame seeds – make sure to toast them for more flavor
- avocado – get a ripe one
- a cucumber that has been peeled to death
- sesame oil
How To Make A Salad With Cucumber and Avocado
You can keep things easy with this cucumber salad, but I really had that picture of the cucumber salad we ate at the Asian restaurant.
So I decided I wanted to make ribbons out of the cucumber. That’s right, I used my peeler for this and it took me 5 minutes to make the whole thing. If you don’t know how to peel the cucumber into ribbons, here’s a helpful tutorial. Silly me didn’t look at this before I made the salad, so I also used the cucumber seeds. Well, you live and you learn. (and I would still keep the seeds, I hate throwing out food).
I thought that the peeling thing will make me want to pull my hair out, but it was actually relaxing and really worth it in the end. I ate the salad in like 5 minutes.
Once you’ve got all the ribbons made, all you need to make the dressing and put everything together. Sprinkle sesame seeds and you’re ready to eat!
Make This Salad More Filling Or Gluten-Free
If you don’t need this salad to be low-carb, but more filling, add some quinoa to it. I tried this the evening after and it was awesome.
To make it gluten-free (did not know soy sauce is not gluten-free until 3 months ago) – use tamari or coconut aminos (here are 3 gluten-free alternatives to soy sauce)
According to the nutrition calculator I used the entire recipe has 305 calories, 25 grams of total fat, 20 grams total carbs, 10 grams of fiber (so that’s 10 grams net carbs for those counting carbs) and 7 grams of protein. This salad is also a great source of iron, magnesium and calcium – all thanks to those delicious sesame seeds.
This is a very light, low-carb vegan salad and it can be helpful with losing weight and not making your blood sugar go crazy.
Diets with low glycemic load are also beneficial to reduce inflammation, to improve your skin and to prevent disease and weight gain.