This low carb avocado cucumber salad is the perfect side dish! Eat it on its own, with seafood, or with an arugula salad!
This creamy low carb avocado cucumber salad is perfect for the upcoming warm weather! Our avocado and cucumber salad is flavorful and creamy enough to eat on its own, but you can also serve it on some fresh cloud bread (this easy Keto cloud bread recipe is perfect! Just leave out the pepperoni), or eat alongside this Keto fried shrimp recipe!
If you’re not on a low carb diet, you can also serve this avocado cucumber salad on a soft tortilla or spread it on toast!
More low carb recipes you’ll love:
Low Carb Egg Roll In A Bowl
Low Carb Spinach and Mushroom Cauliflower Rice
Ingredients:
1-2 avocados, chopped**
1 cucumber, chopped
1 Tablespoon lime juice
2 Tablespoons olive oil
Salt and Pepper, to taste
(Cilantro is an optional topping)
Note: I used two avocadoes in this recipe but if you want them more for creaminess, just use one.
Ingredients:
1-2 avocadoes, chopped**
1 cucumber, chopped
1 Tablespoon lime juice
2 Tablespoons olive oil
Salt and Pepper, to taste
(Cilantro is an optional topping)
Note: I used two avocadoes in this recipe but if you want them more for creaminess, just use one.
How to make this avocado cucumber salad
Directions:
Combine all ingredients in a large bowl and toss well to coat and mash up the avocadoes a bit.
If not serving all at once, skip the salt and instead salt each individual serving to prevent the cucumbers from releasing their water. Store in an airtight container in the fridge.
Pin for later!
Low Carb Avocado Cucumber Salad
An easy and fresh low carb avocado cucumber salad is the perfect side dish!
Ingredients
- 1-2 Chopped avocados
- 1 Chopped cucumber
- 1 tbsp Lime juice
- 2 tbsp Olive oil
- Salt & Pepper
Instructions
-
Combine all ingredients in a large bowl and toss well to coat and mash up the avocadoes a bit.
-
If not serving all at once, skip the salt and instead salt each individual serving to prevent the cucumbers from releasing their water.
-
Store in an airtight container in the fridge.
Recipe Notes
I used two avocadoes in this recipe but if you want them more for creaminess, just use one.
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