Candida Diet Friendly Cucumber Avocado Lime Salad
Cool, creamy, and bright with citrus, this salad is the kind of dish that comes together in minutes but tastes like you put in real effort. Crisp English cucumber and buttery avocado are a natural pairing, and the fresh lime juice ties everything together with just enough zing to wake up your palate. A simple drizzle of extra-virgin olive oil acts as the dressing base — no vinegar, no sugar, no fermented ingredients that can be tricky to navigate on a candida-conscious eating plan. Fresh cilantro adds an herby lift, and a pinch of red pepper flakes gives it a gentle kick if you want a little heat. Every ingredient here is whole, clean, and straightforward, which is exactly what you want when you're being careful about what goes on your plate. It serves four, so it's easy to bring to the table as a side or bulk it up as a light lunch on its own.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ¼ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, olive oil, sea salt, and black pepper until combined.
- 2
Add the sliced cucumber to the bowl and toss to coat evenly in the dressing.
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