Cucumber Salad with Fresh Dill and Mint
Prep Time
15 minutes
Prep Notes
Yields
4 1 cup servings
Ingredients
DRESSING
• 1/4 large ripe avocado, mashed
• 2 Tbsp olive or avocado oil
• 3 Tbsp white balsamic vinegar
• 1/4 tsp black pepper
• 1/4 tsp mineral salt
SALAD
• 2 large cucumbers (peeling optional), seeds scraped out and cut into 1/4-inch-thick slices
• 1/8 cup freshly chopped mint
• 1/4 cup freshly chopped dill
• 1/4 cup vegan feta crumbles (optional)*
Directions
HOW TO PREPARE
• Add the avocado to a large bowl and use a fork to roughly mash. Add olive oil, white balsamic vinegar, salt, and pepper and mix to combine.
• Peeling the cucumbers is optional. You can also peel them in a stripe pattern. Cut each cucumber in half lengthwise and use a small spoon to scrape out the seeds (you can freeze and save them for green juice). Then cut the cucumber into 1/4-inch-thick slices.
• Add the cucumber, mint, and dill to the bowl and mix well.
• Divide into serving bowls right away and top with vegan feta if using.
Notes
* Can also use non-vegan feta cheese
Best when eaten fresh. Not freezer friendly.