This creamy cucumber salad is a simple salad recipe that gets its creamy dressing from a heart-healthy source: avocados! Perfect for summer, it's hydrating, cooling, full of monounsaturated fatty acids, fiber, and antioxidants.
free from: dairy, gluten, soy, egg, tree nuts, peanuts, fish, shellfish
Slice cucumber into quarter-inch rounds and place in a medium-sized bowl.
In a food processor, combine avocado, lemon juice, water, and salt and process 1-2 minutes until smooth and creamy.
Add avocado dressing and fresh chopped parsley to the sliced cucumbers. Toss to combine.
If desired, garnish with fresh parsley or lemon wedges.
Salad is best served soon after making. Can keep refrigerated up to 48 hours, but the longer the salad sits, the more water is pulled from the cucumbers into the sauce.