Cucumber Avocado Salad with Raw Parmesan

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:

(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.

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.


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:

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Cucumber Avocado Salad with Raw Parmesan

 

Cucumber Avocado Salad with Raw Parmesan

This animal-based cucumber avocado salad with raw parmesan is an easy-to-make side to be paired with your favorite meat.
Prep Time30 mins
Cook Time0 mins
Resting Time0 mins
Total Time30 mins
Food Type: Main Course, Salad, Side Dish, Snack
Cuisine: American
Diet Preference: Egg-Free, Gluten-Free, Keto, Nightshade-Free, Nut-Free, Salad, Side Dish, Snack, Sugar-Free
Author: Ashley Rothstein

Equipment

  • Vegetable peeler
  • Citrus Squeezer
  • Mixing bowl (also serves as serving bowl)

Ingredients

  • 2 cucumbers
  • 4 avocados
  • 1/2 lemon
  • 4-8 oz* raw Parmesan
  • sea salt (to taste)

Instructions

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:

    Street Gyro Bowls

    Loaded Burger Bowls

    Tropical Taco Bowls

    Chicken Bacon Tacos

    Cobb ‘Salad’ with Duck Fat Ranch Dressing

    Simple Oxtail Soup

    Cucumber Avocado Salad with Raw Parmesan

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

    Follow:
    Ashley Rothstein
    Ashley Rothstein

    Ashley Rothstein develops tasty, whole food, animal-based, fat-filled 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 with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

    Share:

    Leave a Reply

    Your email address will not be published.

    Recipe Rating