Avocado & Cucumber Salsa

As usual, I threw together what I had available to make something delicious. This time I had one cucumber left from my mom’s garden that I needed to use. I liked the flavors of the shrimp and avocado lettuce wrap so much I decided to recreate the flavors as a salsa for other uses. I served it on salmon fillet but think it’d be great on either salmon or shrimp tacos.

1 medium cucumber, peeled & diced small
1 ripe avocado, diced small
6 green onions, sliced thin
1/2 tsp dillweed
1/2 tsp chili oil
Juice of one lime
Pinch of salt

Gently mix all ingredients together in a medium sized bowl. Refrigerate for at least an hour before serving to let flavors develop.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Sauces, Vegan. Bookmark the permalink.

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