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  • Northeast Wisconsin
  • May 2017
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Avocado Cucumber Salad

Ingredients

Serves 2 as a main dish or 4 as a side dish

3/4 to 1 pound seedless cucumber, washed and chopped into chunks

2 thin scallions, or 1 regular scallion, thinly sliced

1 large avocado, pitted and diced

2 tablespoons Greek yogurt

Juice of half a lime, plus more to taste

Salt and hot sauce (we used Sriracha) to taste

Chopped cilantro or flat-leaf parsley to garnish

Directions

  1. Combine cucumber, scallions and avocado in a bowl.
  2. Whisk together Greek yogurt, lime and seasonings, adjusting levels to taste.
  3. Drizzle salad with dressing and garnish with cilantro or parsley. Enjoy! 
Kim Baehman, MS, Clinical Nutritionist

Kimberly Baehman, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email frontdesk@nutritionalhealingllc.com.

Website: frontdesk@nutritionalhealingllc.com.
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