Cucumber and Avocado Salad with Lemon
Prep Time: 15 minutes
Servings: 2
Ingredients:
1 medium cucumber
1 ripe avocado
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper to taste
Fresh herbs (such as parsley or cilantro) for garnish 
Instructions:
1. Begin by washing the cucumber thoroughly. Cut off the ends and slice it in half lengthwise. Remove the seeds with a spoon and then slice it into half-moon pieces.
2. Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces.
3. In a large bowl, combine the sliced cucumber and diced avocado gently to avoid mashing the avocado.
4. Drizzle the fresh lemon juice and olive oil over the cucumber and avocado. Season with salt and freshly ground black pepper to taste.
5. Toss the salad gently until all ingredients are well combined and coated in the dressing.
6. Transfer the salad to serving plates and garnish with freshly chopped herbs.
7. Serve immediately for a refreshing and nutritious breakfast.
Nutritional Information (per serving):
Calories: 170
Protein: 2g
Fat: 15g
Carbohydrates: 9g
Fiber: 7g
Net Carbs: 2g
Vitamin K: 42% DV
Vitamin C: 15% DV
Potassium: 10% DV
Folate: 10% DV
This salad is refreshing and nutrient-dense, making it an excellent choice for a diabetic-friendly breakfast option. Enjoy the combination of healthy fats and hydration from the cucumber while keeping carbs to a minimum.
