A delicious combination of creamy avocados, cucumber, celery, herbs, and a light dressing.
Salad Ingredients:
- 3 ripe avocados
- 1 large cucumber, quartered the long way then sliced
- 1/2 celery stalk, sliced thinly
- 1/4 cup chopped fresh chives
- 1/2 cup chopped fresh cilantro or flat-leaf parsley, divided
Dressing Ingredients:
- 1 tablespoon gluten-free white balsamic vinegar*
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon agave nector**
- Freshly ground black pepper and Himalayan salt to taste
Directions:
- Set the avocados aside and place the cucumber, celery, chives, and half the cilantro or parsley in a large bowl.
- Place all the dressing ingredients in a small bowl and use a whisk to mix until emulsified.
- Add dressing to the salad and toss. Refrigerate for 15 minutes to cool and let the flavors meld.
- Peel the avocados and remove their pits, then cut them into bite size chunks. Add the avocados and remaining cilantro to the salad and gently mix with a large spoon. Divide among 4 salad plates and serve alone or with a meal.
Makes 4 servings.
*Balsamic vinegar is gluten-free. In fact, vinegar in general is gluten-free, other than malt vinegar. However, people with celiac disease and gluten sensitivity may want to do without balsamic vinegar, since there is a small possibility of it being contaminated from having been aged in wood casks sealed with a paste made from wheat or rye flour. Choose a different vinegar if necessary, such as apple cider vinegar, and contact the manufacturer to be sure that it’s gluten-free.
** If on a low sugar diet replace agave with Stevia to taste.
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