I enjoyed this on Sunday as a part raw-part cooked recipe (I had it twice it was so good). It’s insanely delicious and refreshing. Normally, when I make it as an all-raw recipe, I use 1/2 cup cucumber and I eat it as a small (yet hearty) salad (as the recipe below details). But, on Sunday, I wanted to stretch it into two servings and put it on a toasted (sprouted) english muffin, so I used the whole cucumber.
Avocado is so nutritious. Filled with fat? Hell yes… the good fats! But, that’s not all. When you gobble up avocado, you’re also giving your body vitamins B6, C, and K, fiber, folate, potassium, and copper. It’s creamy, delicious, and one of my favorites.
Cucumber rocks also! They’re super hydrating and have vitamin C (plus more). I have had a lot of cucumbers while pregnant (fresh cucumber juice served on the rocks was a big craving of mine).
Avocado Cucumber Smish-Smash
Recipe by Kristen Suzanne of KristensRaw.com
Yield 1 serving
1 avocado, pitted, peeled, and diced
1/2 cup cucumber, peeled and diced
1 teaspoon raw coconut vinegar*
1 teaspoon raw coconut aminos*
dash onion powder
~ You can eat this by the fork for a wonderful, nutritious, and hearty salad
~ Scoop it into large leaves of romaine lettuce and top with chopped tomato and/or bell pepper
~ Dip corn chips into it (raw or baked, it’s up to you!)
~ Or, enjoy it as I did on Sunday (pictured above). I used a whole (peeled) cucumber in the recipe, and I scooped it onto toasted organic english muffins (the picture shows one serving, and by using a whole cucumber, I stretched it into two servings so I used two whole english muffins – it was my snack two different times)
* These products are available at many Whole Foods Markets. You can also read more about it on the company’s website: CoconutSecrets.com
For more great salad recipes, check out my raw vegan recipe ebook (print book also available), Kristen Suzanne’s EASY Raw Vegan Salads & Dressings.