Avocado and Cucumber Dressing

Avocado and Cucumber Dressing — Deliciously Using Up Leftover Avocado

When you have half an avocado left over, or if you cut one open and it's a bit firm, this easy dressing comes to the rescue! Simply mix the ingredients for a creamy finish, and the refreshing acidity of vinegar makes vegetables much more enjoyable. We've tried it ourselves several times, and it makes a satisfying dish when drizzled over grilled salmon or chicken. Honestly, it's so easy to make that we find ourselves whipping it up again and again.

Ingredients and Basic Preparation

Ingredients (2-4 servings)

• Avocado: 1/2
• Cucumber: 1/2
• Cilantro (optional): a few sprigs
• Coconut oil: 2 tablespoons (melt if solid)
• Apple cider vinegar: 2-3 tablespoons (adjust to taste)
• Oligosaccharide (or honey, maple syrup): 1/2 teaspoon
• Salt and pepper: to taste

Instructions

1. If coconut oil is solid, gently melt it in a hot water bath or microwave (do not overheat).
2. Remove the skin and pit from the avocado. Slice or roughly chop the cucumber. Roughly chop the cilantro.
3. Place all ingredients in a blender and blend until smooth. If you prefer a coarser texture, simply mash and mix with a fork.
4. If the consistency is too thick, add a little more apple cider vinegar to adjust.
5. Season with salt and pepper to taste. Enjoy over lettuce, warm vegetables, or grilled meat and fish.

Adjusting Flavor and Substituting Oils — Tips for Taste and Texture

Coconut oil tends to solidify, so it can become hard when stored in the refrigerator. In our experience, if you want a smoother finish, replacing it with MCT oil (liquid) or avocado oil makes it easier to work with and the flavor milder. Olive oil can also be used, but its stronger flavor means you should balance it carefully with the vinegar.

Adjusting Acidity and Sweetness

The refreshing acidity of apple cider vinegar works wonderfully, but substituting with lemon or lime juice will give a sharper acidity and also help prevent avocado discoloration. For sweetness, honey or maple syrup can be used instead of oligosaccharide, but if you're mindful of sugar intake, you can omit it entirely.

Storage, Usage Ideas, and Precautions

Avocado-based dressings can discolor easily due to oxidation, so cover the surface with plastic wrap or add a small amount of lemon juice before refrigerating. In our experience, it's best to consume within approximately 48 hours when refrigerated for optimal flavor and safety.

Usage Ideas

• Green salad dressing
• Sauce for grilled salmon or chicken
• Dip for vegetable sticks
• Spread for sandwiches and wraps

Allergy and Dietary Notes

If you have a coconut allergy, please substitute with MCT oil or olive oil. Those restricting sugar intake can enjoy this recipe without added sweeteners. This recipe is also gluten-free.

Nutritional Benefits — A Brief Explanation

Avocado is rich in healthy unsaturated fats, dietary fiber, vitamin E, and potassium, making for a satisfying dressing. Coconut oil (and MCT oil) contains medium-chain fatty acids, which are easily utilized as an energy source. However, fats are high in calories, so moderation is key. For the quantities in this recipe, the total calories are approximately 350-450 kcal, meaning about 90-120 kcal per serving if divided among 4 people.

Conclusion

This easy avocado and cucumber dressing is a great way to use up leftover avocado and enhances the flavor of salads, fish, and meat dishes. Its versatility, allowing you to experiment with different oils, acidity, and herbs, is a major appeal. We make it often at home, and it's a go-to recipe for busy salad-making days. We encourage you to try it and adjust it to your liking!

Disclaimer: This article is for general informational purposes only and is not intended to replace professional medical or nutritional advice. If you have specific medical conditions or allergies, please consult a doctor or registered dietitian.