Cucumber Salad ~ a Raw and Vegan Recipe

by Lisa Viger · Published July 31, 2012 · Updated October 3, 2019

serves 2 ~ $2.75 per serving

ingredients

• 2 cucumbers ($1.00)
• 1 medium onion ($.05)
• 1/2 avocado ($.75)
• 2 tablespoons olive oil ($.20) 
• 1 teaspoon  tarragon
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 5 oz arugula ($3.50)
• red pepper flakes

This is super simple and it’s the dressing that makes it creamy and delish.

In a small bullet type blender,
puree about half of one of the cucumbers, a couple onions slices, the
half avocado, olive oil, tarragon, salt and pepper until very creamy and
smooth. This will take a couple minutes.

Slice the rest of the cucumbers and onion and toss with the arugula. Dress and add a few crushed red pepper flakes.

Store any leftover dressing in the refrigerator for up to a week.

nutritional information:       calories: 307      fat: 49 gr      carbs: 40 gr      protein: 9 gr