Cucumber Noodle Salad with Avocado Dill Dressing

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Avocado from mexico, medium ripe
  • 1/2 cup Dill, Fresh
  • 3 English cucumbers, med large
  • 1 Garlic clove
  • 1/2 Lemon, Juice from

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 tsp Sea salt + more

Found on thehealthymaven.com

Ingredients

• 3 med-large English cucumbers
• 1 medium, ripe avocado from Mexico
• juice from 1/2 lemon
• 1 garlic clove, minced
• 1/2 cup fresh dill, chopped
• 3/4 tsp sea salt + more for sprinkling
• 1/4 tsp black pepper

Directions

• Spiralize cucumbers on the straight-blade to create ribbon like strands.*
• Place cucumber in a colander and sprinkle with sea salt. Allow to strain water for 30 minutes and then pat dry.
• In a blender combine avocado, lemon juice, garlic clove, dill and salt and pepper. Blend and if necessary add in 1-2 tablespoons of water to get mixture moving.
• Top cucumber noodles with dressing and serve cold.

Nutrition