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July 4 picnic? Try Cucumber Avocado Salad

I love talking to Matt Swaim on the Sonrise Morning Show/Sacred Heart radio. He’s filling in for a while for Annie Mitchell, who is on maternity leave. Matt is like a bible scholar and so knowledgeable. Today we chatted about cucumbers – did you know they were a much favored and guarded veggie during Bible times?

I grow the Mediterranean cucumber, called a snake cucumber due to its shape. It’s got a lemony flavor and I believe it may be part of the melon family.

Anyway, here’s the perfect salad for that July 4 picnic.

Cucumber Avocado Salad

Cucumber Avocado Salad

Cucumbers contain mostly water, so a good way to hydrate is by incorporating cucumbers in your meal planning. They have anti-inflammatory qualities, and a good amount of vitamin C. The skins and seeds are even more nutritionally beneficial than the flesh! They’re also a good source of fiber which as you know helps our digestive system work properly.

Cucumbers for salad

What about the wax – can it be removed?

If you buy organic cucumbers they may have a non-synthetic wax which is safe to eat. Regular cucumbers that are waxed are best peeled, even though the wax used is food safe. I’ve tried a number of methods for removing the wax: baking soda & lemon juice in warn water which sometimes, but not always, works. I like to make a solution of equal amounts of clear vinegar and water for hard skin veggies like cucumbers. It won’t remove the wax but does remove bacteria and toxins.



I had this at daughter-in-law Courtney’s home and loved it. “The recipe is from my friend Libby”, she said.  Courtney gave it her own touch. When my girlfriends came over for a dinner from the garden, we made this salad. The recipe below is a double recipe and we really went “to taste” on the ingredients. It was an immediate hit!

About 2 pounds cucumber, washed and chopped into small chunks

1 small bunch scallions, about 5 or so, white and green part both, sliced thin

2 large avocados or 4 medium size, pitted and diced

1/4 cup real mayonnaise

Lime juice – start with about 2 tablespoons and go from there – we added a good amount more

Salt and hot sauce (we used Sriracha) to taste
 – a good amount of hot sauce!

Chopped cilantro or flat-leaf parsley to taste

Chopped greens (handful or so – optional)

Combine cucumber, scallions and avocado in a bowl. Mix in greens if using. Whisk together mayo, lime and seasonings, adjusting levels to taste. Pour over salad and mix well, adding cilantro at the end.

Tip from Rita’s kitchen: We also added some leftover boiled corn – go to taste – really good


Permanent link to this article: http://abouteating.com/courtneys-cucumber-avocado-salad-a-winner/

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