GF Recipes, Raw Foods

Creamy Avocado Cucumber Dressing

12 Comments 23 April 2012

Creamy Avocado Cucumber Dressing

I’ve just recently met someone with an avocado allergy.  My reaction when I found out was, “How can you live without avocados?” Then I remembered that I live each day without wheat, and I’m still alive!  But avocados?  What a terrible thing to be allergic to.

Avocados are on the grocery list every week in our house, and it’s not just one or two avocados for the week.  It’s 6 or 7.  Between the two of us we probably consume an average of 2 avocados each day.  They’re sliced up on sandwiches, chunked on top of rice and beans, mashed into guacamole, spread on raw bread and crackers for snacks, blended into green smoothies, and lately pureed into salad dressings.  We love avocados.

Do you ever open the refrigerator looking for healthy inspiration and come up dry?  I’ve found that by adding avocado to some of my go-to snacks and meals I suddenly have a satisfying meal that gives me the extra pizzaz I was looking for.  This is especially true with salads.

We received the most gorgeous spinach leaves, green onions, and radishes from our CSA earlier this week.  So I whipped up this Creamy Avocado Cucumber Dressing

and used it to change this beautiful, dry salad…

into this creamy, satisfying salad.

Do you have some salad fixins in the fridge that need some inspiration?  Give this dressing a try, and let me know if it transforms your salad’s ho-humminess into creamy yumminess.

Creamy Avocado Cucumber Dressing

by Heather

Ingredients:

  • 1 avocado
  • 1/2 cucumber, coarsely chopped
  • juice of 1/2 lemon
  • 1 tsp. cumin
  • 1/4 tsp. sea salt
  • 1/2-1 whole jalapeno, seeded and chopped

Directions:

1.  Scoop the avocado into the food processer, and then add chopped cucumber, lemon juice, cumin, and sea salt.

2.  Carefully seed and chop the jalapeno.  (I always wear gloves to cut peppers.)  Use half the pepper for a hint of spice or the whole pepper to add a nice kick.  Toss desired amount into the food processer.

3.  Process until creamy.

4.  Poor desired amount onto any green salad and toss.

Yields 1 cup

This dressing will last several days in the refrigerator.  Use leftovers as sandwich spread, veggie dip, or to wake up another sleepy salad.

Readers, dish!

  • What’s your trick for transforming a dull salad into a dreamy salad?
  • Are you an avocado aficionado, appreciator, or avoider?
  • What’s your favorite way to enjoy avocados?
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Your Comments

12 Comments so far

  1. Sandra says:

    Love avocados. It seems to be one thing I can eat although I’m supposed to be on a 4 day rotation. I do eat avocados more often so I’ll probably develop a sensitivity to them too. Sure hope not! It’s about the only extra thing I can eat in salad.

  2. Lynn Paul says:

    Oh, goodness, my Dad & Grandad raised them! My first paid work was picking them-.50/box for ground-level, up to $1/box if you used the really long pole picker (neck cramps! ). Ate them every day, best “sammich” in the world is grilled avocado/bacon/cheddar…. and, IT’S GOOD ON GF BREAD!!

    • I love your story, Lynn! I grew up in the avocado capital of the world where we played tag in the avocado groves and threw rotten avocados at each other like water balloons. Friends sold them at fruit stands for 10 cents a piece! So it kills me to pay $3 an avocado today! Glad to know another avocado fan!!

  3. I hear ya-we love avocados in this household! They are not only delicious, but such a great source of healthy fats. This homemade dressing looks awesome and perfect for a big Spring salad.

  4. Kristina says:

    This looks great. BTW, I live in Nashville also.

  5. zosia says:

    when you say half a cucumber, do you mean those really longer/English cucumbers or the “field” cucumbers?

    thanks :)


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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