Summer is almost here and with it comes events and social gatherings that can be challenging when you’re eating only Luminous food. One of my summer faves is potato salad. This isn’t off the list if you’re on Maintenance as the ingredients in most potato salads are fine (just go light on the mayo). But if you’re limiting starch, there is a fabulous alternative.
In the Cookbook, you will find the Maintenance version of my Cucumber Avocado salad, which has a bit more fat, so I thought I’d share a modified version for the Weight Loss plan. You can also make a simple change for the vegan version if you’re a plant-based Badass. Simply use Vegan Mayonnaise.
I prefer large seedless cucumbers, but any cucumbers will do. These seedless cukes are available without the wax that is often applied, and it eliminates having to peel or seed them. I use 3 pounds for this 8 serving salad.
I’m all about speed when it comes to prepping in the kitchen, so I use the slicing blade on my Breville food processor. Have I mentioned how much I LOVE this?! PS: It’s on sale now on Amazon. The adjustable slicing blade is a game changer. I set the blade to the widest position for slicing the cukes. I bought this a few months back and it’s made food prep so easy, especially when you need to do a lot of chopping or slicing.
Insert the cukes length wise into the feeder.
Voila, in about 10 seconds, I have perfect slices! Next, using the regular processor blade, I chop parsley, cilantro and sweet onion (you can use scallions instead). Luminous Tip: I typically chop a whole bunch of herbs and sweet onion and put them in the frig to use in other dishes. Or, you can pop the herbs into the freezer for longer storage in Ziplock bags. Next, slice open the avocados, remove the skin and dice into bite size chunks (you need 8 oz). I try to use avocados that are fairly firm, so they hold up in the salad.
This salad tastes even better after a few hours in the frig, and it’s a perfect addition to any protein on the grill. I’ve also made it a whole meal by adding beans or hemp hearts.
I’ve served this at my own shindigs and it’s always a hit. And, if you’re heading to someone else’s cook out, bring this along to insure you have more options than just a plain old green salad. Recipe below. Enjoy!
Cucumber Avocado Salad
Yield: 8 Servings – Each 6 oz serving equals 1 Vegetable + 1 Fat
3 pounds Seedless Cucumbers, washed and chopped into chunks or sliced
½ Medium Sweet Onion or 2 scallions, chopped
8 oz Avocado, pitted and diced (about 3-4 small to medium)
2 oz Mayonnaise or Vegan Mayonnaise
Handful each of Chopped Cilantro and Flat-leaf Parsley
Juice of 1 Lime (or more to taste)
Sriracha Hot Sauce to taste (I use about a tablespoon- you can also use Frank’s)
2 tsp salt (more or less to taste)
Combine cucumber, onion, avocado and herbs in a bowl. In a separate small bowl or Pyrex measuring cup, whisk together mayo, lime, hot sauce and salt, adjusting levels to taste. Add dressing to the cucumber mix and gently stir. Chill until ready to serve.