Prep time: 30 mins Cook time: 0 mins Rest time: 0 mins Total time: 30 mins
Makes: 4-6 servings
This animal-based cucumber avocado salad with raw Parmesan is an easy-to-make side to be paired with your favorite meat.
What you need to make Cucumber Avocado Salad with Raw Parmesan
Ingredients:
- Cucumber
- Avocado
- Lemon
- Raw Parmesan
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Vegetable peeler
- Citrus squeezer
- Mixing bowl (also serves as serving bowl)
(for the full recipe, scroll to the bottom)
How to make Cucumber Avocado Salad with Raw Parmesan
If a visual will help, watch the Instagram Reel for this recipe.
Skin the cucumbers with your vegetable peeler. Cut the cucumbers into medallions and cut out the seeds. I do this by taking each medallion and cutting a square shape around the seeds. You’ll end up with the seeds in a square piece that you can just throw out, and four long pieces you can use.
Chop the cucumber pieces into whatever size you’d like them to be.
Cut the avocado meat into cubes.
Note: if you prefer a chunkier salad, cut your cucumber and avocado into large pieces.
Add all ingredients to your mixing bowl.
Add the cucumber pieces, avocado pieces, juice from your lemon, raw Parmesan*, and sea salt (ASHLEYR for 15% off) to your mixing bowl.
*Note: I went crazy and added 8oz of raw parm to our salad. That’s a lot of raw parm. My husband and I enjoyed it, but I know not everyone loves inhaling cheese like we do, so I recommend adding anywhere from 4oz-8oz depending on your taste.
Mix it up until all ingredients are evenly incorporated.
Serve and enjoy!
This salad is best served fresh and degrades rapidly in the fridge due to the avocado. If there are leftovers, store them in the fridge for 1-2 days max.
Tips to make the best Cucumber Avocado Salad with Raw Parmesan
- If you prefer a chunkier salad, cut your cucumber and avocado into large pieces.
- I went crazy and added 8oz of Parmesan to our salad. That’s a lot of Parmesan. My husband and I enjoyed it, but I know not everyone is cheese freaks like us, so I recommend adding anywhere from 4oz-8oz depending on your taste.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Cucumber Avocado Salad with Raw Parmesan
Cucumber Avocado Salad with Raw Parmesan
Ingredients
- 2 cucumbers
- 4 avocados
- 1/2 lemon
- 4-8 oz* Parmesan
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Prepare the cucumbers and avocados.
- Skin the cucumbers with your vegetable peeler. Cut the cucumbers into medallions and cut out the seeds. I do this by taking each medallion and cutting a square shape around the seeds. You'll end up with the seeds in a square piece that you can just throw out, and four long pieces you can use.
- Chop the cucumber pieces into whatever size you'd like them to be.
- Cut the avocado meat into cubes.
- Note: if you prefer a chunkier salad, cut your cucumber and avocado into large pieces.
Add all ingredients to your mixing bowl.
- Add the cucumber pieces, avocado pieces, juice from your lemon, raw Parmesan*, and sea salt (ASHLEYR for 15% off) to your mixing bowl.
- *Note: I went crazy and added 8oz of raw parm to our salad. That's a lot of raw parm. My husband and I enjoyed it, but I know not everyone loves inhaling cheese like we do, so I recommend adding anywhere from 4oz-8oz depending on your taste.
- Mix it up until all ingredients are evenly incorporated.
Serve and enjoy!
- This salad is best served fresh and degrades rapidly in the fridge due to the avocado. If there are leftovers, store them in the fridge for 1-2 days max.
What I used for this recipe:
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
Hi! I always love salad as a side dish and cucumber is one of my favorites. Your recipe seems a perfect side dish. Its easy preparation is one thing for a busy person like me. I make it sure that I will have this for dinner .Thank you.