Tuesday, December 4, 2012

Cucumber and Carrot Salad

I came up with this recipe as a way to jazz up Anders' cucumbers. He's a cucumber lover but I wouldn't constitute two cucumbers as a meal so I will whip this up for him and it fills his tummy a bit more though, I'll admit, it's messy and he has no shame wiping the carrots in his hair. 

It is a refreshing salad and would be a great side too many dishes or if you're simply in the mood for a low calorie satisfying snack.

Cucumber and Carrot Salad
serves 2
150 calories per serving

2 cucumbers or 1 English cucumber
1 medium carrot
2 Tbsp finely chopped sweet onion


1 Tbsp apple cider vinegar
1 Tbsp olive oil
Quarter of avocado
½ Tbsp dill
pinch of salt
squeeze a quarter lemon or about 5-10 drops of lemon juice (to taste)

Peel the cucumbers, slice them lengthwise and chop into about 2 inch stalks. Place the cucumbers into a bowl. Using a box grater, shred the carrot and add to your cucumbers. Finely chop about ¼ of a medium sized sweet onion and add to the cucumbers and carrots.

In a separate bowl, combine apple cider vinegar, olive oil, avocado, dill plus a pinch of salt and squeeze of lemon. Stir until smooth. I like to take a fork to the avocado and press against the bowl...this will help make it easier to stir. Add the dressing to your carrots and cucumbers. Make sure to spread the dressing evenly.