Recipe: Apple – Avo – Cucumber Salad

Apple Avocado Cucumber Salad with Chives
An apple a day … la di da … we all have heard that saying before. Now since eating just apples by themselves is lovely yet, after a while, maybe a bit … well, plain, and only apple slices with nut butter or Apple Crumble isn’t a true solution for breakfast lunch and dinner neither (a close call though, and may have happened once or thrice before), here’s a simple yet delicious salad with apple for you.

The best varieties of apples to use here are ones that are sour yet sweet, and have some crunch, such as Pink Lady or Red Delicious. If you choose to go for a more tart variety like Granny Smith, I would suggest to possibly reduce the amount of apple cider vinegar a tiny bit, whereas I would add just a splash more when preparing this recipe with a very mild flavoured variety of apples, for instance Golden Delicious.

There are several ways to enjoy this salad:

Serve it in a big bowl with some Hazelnut Pear Flatbread, a few slices of Raw Sesame Buckwheat Bread or some Raw Carrot Cumin Crackers on the side, or turn it into a massive wrap and use the dressing as a dip sauce. Or skip the mixed lettuce and fill the rest into a mason jar to take with you as a yummy snack on the go.

Oh, and if you like the salad dressing, make more of it and store it refrigerated for up to a week to drizzle over everything or dip crudites into it!


Recipe how to make Apple – Avo – Cucumber Salad

Ingredients for this salad recipe:

2 cups mixed lettuce – lamb’s lettuce and rocket are a great combination
1 apple, core removed
1 medium avocado
1 Lebanese cucumber
1/2 cup of chives, chopped
1/4 red onion, finely chopped
1/4 cup apple cider vinegar or lemon juice
1/4 cup olive oil
1/2 tsp mustard *
sea salt + black pepper to taste

*mustard: use whole grain or dijon

How to make this salad recipe:

Cut the apple in half and remove the core, then slice the two halves thinly.
Cut the avocado in half, remove the stone, spoon the flesh out of the shell and dice it.
Thinly slice the cucumber.
Finely chop the chives and red onion.
Place all the above ingredients in a bowl and stir together with the mixed lettuce.
For the dressing, mix together the apple cider vinegar or lemon juice with the olive oil and mustard.
Season to taste with salt and pepper.
Drizzle over your salad or store refrigerated in a bottle for up to 1 week.

Notes: *

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!
Liquid of choice = water, coconut water, plant milk
Sweetener of choice = dates or other dried fruit, rice syrup, xylitol, stevia, coconut nectar, maple syrup, agave nectar, honey (not vegan)


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