Cucumber Avocado Salsa

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This Cucumber Avocado Salsa is so refreshing and delicious. It's perfect as a dip for crackers and tortilla chips or as a topping on tacos, grilled fish, and salads. This salsa can also be eaten on its own as a salad or a side dish. The magic of this recipe is all in the fresh herbs and ingredients. I recommend making several servings of this salsa if you're entertaining because it goes very quickly! 

This recipe is: gluten free, dairy free, vegan, paleo, and low-FODMAP! 

Ingredients:

  • 16 oz cucumbers
  • 1 large avocado (*NOTE: Fodmappers, you can use less if sensitive to this food)
  • 1-2 roasted bell peppers
  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped scallions (*Green tips only for fodmappers!)
  • Juice from half of lemon
  • 1/2 tbsp extra virgin olive oil
  • Splash of red wine vinegar
  • Salt & Pepper to taste

Directions:

  1. Chop cucumbers and avocado into tiny cubes
  2. Chop bell peppers (I used Mediterranean Organic fire roasted red & yellow peppers)
  3. Add cucumbers, avocado, peppers, and fresh herbs to a bowl and gently mix together.
  4. Add lemon juice, vinegar, and drizzle olive oil
  5. Season with salt and pepper
  6. Gently fold to mix
  7. Garnish with more lemon and dill if desired
  8. Keep refrigerated until ready to serve