Last updated on July 25th, 2018 at 03:46 pm
If you’re looking for a tasty low-carb vegan recipe, you need to try this easy cucumber avocado salad – it’s filling, tasty and fresh!
Never, ever thought that this type of salad can be my dinner.
It looks like nothing.
“Oh, excuse me, I had water for dinner tonight and I’m stuffed.”
Never been one of those people who can have cucumbers for dinner and then go to bed without being pissed at life.
But after a full day of snacking this refreshing low-carb vegan salad was everything I wanted.
It was light, but somehow filling, fresh and made me feel better.
That snacking thing is really sneaky. A snack here, a snack there, someone please invent something to close my mouth and stop eating while I’m at my desk. We don’t need to go to Mars. Let’s focus on the important stuff here first: how do I stop snacking while “working”.
So this cucumber avocado salad is kinda Asian. I’m a bit hesitant to say it, because I don’t know if it’s politically correct. But I already did, so who really cares. It has sesame oil and soy sauce in it, so it must be Asian, ok?
It really reminds me of the salad my mom got at a Chinese restaurant a million years ago.
I’m still thinking about that salad. It was cucumbers, chicken & seaweed and it was unbelievable.
Now this one – no seaweed and no chicken, but garlic, sesame seeds, wasabi, sesame oil, avocado and a peeled to death cucumber.
That’s right, I used my peeler and it took me 5 minutes to make the whole thing.
If you don’t know how to peel a cucumber into ribbons, here’s a helpful tutorial. Silly me didn’t look at this before I made the salad, so I also used the cucumber seeds. Well, you live and you learn. (and I would still keep the seeds, I hate throwing out food).
I thought that the peeling thing will make me want to pull my hair out, but it was actually relaxing and really worth it in the end. I ate the salad in like 5 minutes.
The point is: if you need a simple, fresh vegan salad that is also low-carb – then this recipe.
It’s satisfying, healthy and perfect.
If you don’t need this salad to be low-carb, but more filling, add some quinoa to it. I tried this the evening after and it was awesome.
To make it gluten-free (did not know soy sauce is not gluten-free until 3 months ago) – use tamari or coconut aminos (here are 3 gluten free alternatives to soy sauce)
Since this is a very light, low-carb vegan salad it can be helpful with losing weight and not making your blood sugar go crazy.
- 1 cucumber
- 1/2 avocado
- 2 Tbsp roasted sesame seeds
- 1 garlic clove
- 1/2 tsp vinegar
- 1 tsp soy sauce
- a little bit wasabi
- 1/2 tsp sesame oil (or more)
- Peel the cucumber into ribbons using a peeler. Place cucumber ribbons into a salad bowl.
- Mince garlic, peel & slice avocado & add to the cucumbers.
- Mix vinegar, wasabi, sesame oil & soy sauce.
- Pour over the salad, sprinkle roasted sesame seeds and mix everything well. Enjoy!
I hope you enjoy this salad, even if you turn it into a side dish.