This light Cucumber Carrot Salad with creamy Avocado Dressing uses spiralized vegetables for a healthy, refreshing salad that can be a side dish or top with your protein of choice for a lunch meal.
To make the dressing, blend in a food processor avocado, yogurt, cilantro, garlic, salt, lime juice and as much water as needed to blend smoothly.
Clean the carrot and cucumber (and peel, if desired). Using a spiralizer make spaghetti-sized noodles out of the carrot and cucumber and cut down to bite sized length. A julienne peeler work well too.
Arrange vegetable noodles in a bowl, drizzle with creamy avocado dressing to taste and sprinkle with pumpkin seeds for topping.
The dressing is best when fresh, but you can store leftover dressing covered in the fridge for 2-3 days.
Nutrition
Nutrition Facts
Cucumber Carrot Salad with Avocado Dressing
Serving Size
1 serving (half the recipe)
Amount per Serving
Calories
118
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
4
mg
1
%
Sodium
629
mg
26
%
Potassium
456
mg
13
%
Carbohydrates
10
g
3
%
Fiber
5
g
20
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
6659
IU
133
%
Vitamin C
10
mg
12
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cucumber carrot salad
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