Cucumber and Avocado Salad

This refreshing cucumber and avocado salad features crispy cucumber, creamy avocado, sweet green grapes, peppery rocket, and tangy fermented mustard seeds, all tossed in olive oil, apple cider vinegar, and lime juice. It's a quick, healthy, and delicious dish packed with nutrients and probiotics. Perfect for a light lunch or a flavorful side.

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Prep Time 20

Servings: 6 People

Calories: 282

Ingredients Method Nutrition Notes

Ingredients

8 Cucumbers preferably field cucumbers, Baladi, or very fresh, crispy cucumbers
2 Avocados ripe but not too soft
1 medium Red Onion
1 bunch Rocket arugula
20 green grapes
2 tablespoons fermented mustard seeds Optional
¼ cup Olive Oil
2 tablespoons Apple Cider Vinegar or another fruity vinegar
1 lime or small lemon, juice only
¾ teaspoon salt
½ teaspoon Ground Black Pepper

Method

Cut the cucumbers into cubes.
Peel the avocados and cut them into cubes similar in size to the cucumber cubes.
Finely chop the red onion.
Finely chop the rocket.
Cut the grapes into quarters.
Add the fermented mustard seeds and all the spices.
Mix everything well and adjust the seasoning if needed.

Nutrition

Calories: 282kcalCarbohydrates: 22gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 311mgPotassium: 1042mgFiber: 9gSugar: 10gVitamin A: 852IUVitamin C: 28mgCalcium: 115mgIron: 2mg

Notes

If you don’t have fermented mustard seeds, you can soak regular mustard seeds in water for at least two hours.
You can also add whole cilantro leaves and fresh mint leaves for extra flavor.

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