The lightest salad with avocado and cucumber is a great idea for a snack during the diet. It is suitable for the usual everyday menu, for example, as a complement to the meat or fish main course. Ingredients such as canned tuna, seafood, cheese, chicken and others will help add satiety to the snack.

Classic salad with avocado and cucumber

Components:

  • ripe avocado fruit - 2 pcs.;
  • boiled eggs - 4 pcs.;
  • medium cucumber - 2 pcs.;
  • salted yogurt - use as a dressing.

We will cook like this:

  1. To prepare an appetizer with avocado, cucumber and egg, the first thing to do is grind the declared ingredients.
  2. Boiled eggs must be peeled and chopped into very small cubes.
  3. Prepare the rest of the ingredients in the same way. Avocado before cutting to get rid of the skins and seeds, cucumbers - from a dense skin.
  4. Mix everything, season with unsweetened yogurt.

Serve a treat with toast or croutons.

With canned tuna

Components:

  • fish in its own juice - 420 - 450 g;
  • cucumber - 1 pc.;
  • avocado fruit - 3 pcs. (medium);
  • red onion - head;
  • cilantro - a small bunch;
  • lime juice - 2 dess. l .;
  • olive oil - 2 dess. l .;
  • sea ​​salt - 1 tsp;
  • ground pepper.

Cooking:

  1. Drain the can from the fish. Cut the remaining pulp into pieces.
  2. Remove the peel from the avocado, take out the stone. Chop the soft part in pieces. The fruits must be soft so that the salad is tender and tasty.
  3. Cut the cucumber with the skin into halves of circles.
  4. Chop red onion very thinly. Chop washed and dried cilantro.
  5. Combine everything, pour sauce with oil, citrus fresh juice, salt and pepper.

Give the salad with avocado, cucumber and tuna well insisted that all its components are saturated with aromatic dressing.

A simple recipe with eggs

Components:

  • ripe avocado - half;
  • boiled eggs - 2 pcs.;
  • fresh cucumber - 2 pcs.;
  • fresh spinach - 1 large bunch;
  • olive oil - 3 dess. spoons;
  • sweet mustard - 1 tsp;
  • honey - 1 tsp;
  • lime juice - 1.5 tsp;
  • salt.

Cooking:

  1. Peel the spinach leaves, rinse and dry.
  2. Peel the avocado halves. Take out the bone.
  3. Chop cucumbers with thin slices. Eggs - in large arbitrary pieces.
  4. Mix all remaining ingredients for dressing. You can beat them lightly with a blender to get the most homogeneous mass.
  5. Put all processed foods on a flat plate.

Generously pour the appetizer with a gentle dressing and serve immediately for dinner.

Salad: avocado, cucumber and shrimp

Components:

  • small but ripe avocado fruits - 2 pcs.;
  • medium-sized shrimp - 230 - 350 g;
  • butter - 1 dess. a spoon;
  • chopped fresh garlic - 2 teaspoons;
  • cucumber - 2 pcs.;
  • chopped cilantro - 4 dess. spoons;
  • garden salad - half a bunch;
  • peeled peanuts - 1 handful;
  • soy sauce - 3 dess. l .;
  • vegetable oil - 3 dess. l .;
  • lime juice - 3 dess. l .;
  • sugar - according to the preferences of the cook;
  • starch - ½ tsp;
  • dry garlic - 1 pinch.

Cooking:

  1. Chop fresh pitted cucumbers and avocados and peels into approximately equal sized pieces.
  2. Heat two types of oil in a pan. Fry peeled shrimp on the resulting mixture until golden brown. To salt.
  3. Finely chopped lettuce, herbs, peanuts.
  4. Combine the prepared ingredients in a common bowl. Send them chopped fresh garlic.
  5. Mix the remaining ingredients for the sauce. Beat them while adding starch. Its amount needs to be adjusted "by eye" so that the sauce is optimal density.
  6. Pour salad dressing into a spicy mixture.

Put the treat in a beautiful salad bowl.

With tomatoes

Components:

  • cucumbers - 2 pcs.;
  • tomatoes - 2 pcs.;
  • avocado - 1 pc.;
  • lemon - half;
  • red onion - half;
  • olive oil, salt, pepper, fresh cilantro.

Cooking:

  1. Arbitrarily chop vegetables other than onions.
  2. Peel the avocado skins. Take out the bone. Chop the rest into small pieces. Sprinkle with freshly squeezed lemon juice immediately.
  3. Chop red peeled onions with quarters of rings.
  4. Salt everything, add oil.

To make the salad more vivid in taste, it is worth adding chopped cilantro to it.

Chicken appetizer

Prepare the following products per pound of boiled chicken breast:

  • red beans in tomato sauce - 1 standard can;
  • curly lettuce leaves - 1 bunch;
  • Suluguni - 150 g;
  • ground cumin and coriander - 1 pinch each;
  • avocado - 1 fruit;
  • lemon juice - 1 dess. a spoon;
  • assorted chopped greens - 1 dess. a spoon.

Cooking:

  1. Disassemble boiled chicken into separate fibers. Send them into a deep skillet along with bean and whole tomato sauce from a jar. Warm the ingredients well together.
  2. Suluguni first cut across. Then also disassemble into individual fibers. If the cheese turned out to be very salty, you can soak it in water for half an hour.
  3. Avocado clear of all unnecessary. Kill the remainder with a blender along with herbs, spices and fresh citrus.
  4. Coarsely tear lettuce leaves. Lay them out on a plate. Spread the contents of the skillet and fiber of cheese on top.
  5. Pour the avocado sauce over the appetizer.

Such an original salad can be served both warm and cold.

With cheese

Components:

  • avocado - 1 pc.;
  • salad pepper of different colors - 2 pcs.;
  • cucumber - 1 large;
  • lemon - half;
  • goat cheese - half a kilo;
  • olives - 1 can;
  • eggs - 2 pcs.;
  • oil, soy sauce, herbs.

Cooking:

  1. To clear vegetables of all superfluous. Crumble slices. Put them immediately on a large flat plate.
  2. Remove the peel from the avocado, remove the stone. Coarse chop the rest.Sprinkle with lemon juice. Put on top of vegetables.
  3. Raw eggs mixed with a little water. Fry the omelet with a little vegetable oil. Cool and cut into strips.
  4. Spread slices of egg pancake on top of other foods.
  5. The last to scatter halves of olives and large squares of cheese.

Pour the prepared salad into soy sauce and sprinkle with chopped herbs.

Healthy Celery Salad

Components:

  • avocado - 1 pc.;
  • cucumber - 1 pc.;
  • celery stalks - 2 pcs.;
  • onion - 1 head;
  • lemon - a quarter;
  • "Peking" - 250 g;
  • assorted greens - 60 g;
  • olive oil - 3 dess. spoons;
  • salt and pepper.

Cooking:

  1. Finely chop the Pekingka and mix with small pieces of cucumber.
  2. Sprinkle finely chopped celery into a common bowl.
  3. Add the diced avocado pulp. Grind chopped herbs.
  4. Chop the onion finely and add lemon juice. Wait 8 to 10 minutes, then squeeze it and send it to the salad.
  5. Mix everything, salt and pepper to taste.

Before taking the sample, be sure to let the salad stand for a quarter of an hour in coolness so that all its components are “friends”.

Any snacks with the addition of avocados should not be done in advance. This ingredient quickly darkens and becomes unappetizing in appearance. To prevent this from happening while the other components of the salad are being cut, slices of peeled avocado should be sprinkled with lime / lemon juice.

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