Cucumber Avocado Salad + Toast Recipe | Best Lunch Time Salad | Healthy Salad Dressing

🟢 10 Minutes Cucumber Avocado Salad + Toast Recipe | Best Lunch Time Salad | Healthy Salad Dressing
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🔶 RECIPE INGREDIENTS 🔶

📝 SALAD DRESSING:
1+1/2 Tablespoon White Wine Vinegar (if you like your salad sour at 2 tablespoon)
1 Tablespoon Extra Virgin Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Dijon Mustard
Salt to taste (I have added 1/4 Teaspoon Pink Himalayan Salt)
1/4 Teaspoon freshly Ground Black Pepper or to taste

📝 SALAD VEGETABLES:
300g / 2+1/2 Cups English Cucumber (halved longways and cut into 1/8th Inch thick slices)
85g / 3/4 Cup Red Onion (sliced into 1/8th Inch slices)
1 Ripe Medium Avocado / 255g by weight INCLUDING Seed and Skin - (cubed)
8g / 1/4 Cup Fresh Dill
Handful of Arugula (OPTIONAL)

📝 TOAST INGREDIENTS:
Pumpernickel Bread
Vegan RICOTTA Cheese (spread)
Fresh Tomato Slices
Salad
Sprouts (I have used mustard sprouts)

ℹ️ METHOD: ℹ️
In a small jar, Combine, vinegar, Dijon mustard, olive oil, Salt, black pepper and mix thoroughly. Set it as aside. To a bowl add the chopped cucumber, onion, avocado and fresh dill. Add the dressing (to your taste) and mix well. You can serve this salad on top of a crusty toast or just as a side.

⚠️ IMPORTANT NOTES: ⚠️
- I have used English Cucumber for this recipe which doesn't need peeling or deseeding. If you are using a different variety of cucumber prep accordingly
- Don't add all the salad dressing at once. Add a little at a time and taste as you go, until it reaches the desired taste
- For the toast: I have actually used Vegan RICOTTA Cheese, I mistakenly wrote Vegan Cottage cheese spread in the video. Enjoy!

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