This is Lectin free (cucumbers are skinned and de-seeded)
Course Salad
Cuisine Western
Keyword Avacado, Lectin Free
Prep Time 40 minutesminutes
Servings 2
Cost £6
Ingredients
For the Salad
2large cucumberspeeled and diced
2ripe avocadosdiced
1small red onionfinely chopped
10grms cup fresh corriander chopped
10grms fresh parsleychopped
10grms fresh mint leaveschopped (optional)
30grms chopped spring onionsgreen parts only
1pack chopped radishesoptional, for added crunch
Salt and black pepper to taste
For the Dressing
2tbspextra-virgin olive oil
Juice of 1-2 limesadjust to taste
1clovegarlicminced
Salt and black pepper to taste
Instructions
Prepare the Vegetables: Peel and dice the cucumbers and avocados. Finely chop the red onion, fresh cilantro, parsley, and mint leaves (if using). Chop the green onions and radishes as well.
Combine Salad Ingredients: In a large salad bowl, combine the diced cucumbers, avocados, chopped red onion, cilantro, parsley, mint leaves (if using), green onions, and radishes.
Prepare the Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, lime juice, minced garlic (if using), salt, and black pepper. Taste the dressing and adjust the lime juice, salt, and pepper to your liking.
Toss the Salad: Pour the dressing over the salad ingredients in the large bowl.
Gently Toss: Gently toss the salad ingredients with the dressing to coat everything evenly. Be careful not to mash the avocados.
Season: Taste the salad and adjust the seasoning with additional salt, pepper, or lime juice, if needed.
Chill and Serve: Refrigerate the salad for about 15-30 minutes to let the flavors meld together. Then, serve it chilled.
Notes
This lectin-free avocado and cucumber salad is a refreshing and healthy option that avoids nightshade vegetables and lectin-rich ingredients. It's perfect for a light lunch or as a side dish for dinner.