• 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.