Carrot, Cucumber, and Avocado Salad
Prep time: 
Cook time: 
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Serves: 4
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 lb pickling cucumbers, thinly sliced with a mandoline
  • 1 teaspoon sea salt
  • ½-inch piece of ginger, finely grated
  • 1 lb rainbow carrots, halved lengthwise and cut into 3-inch chunks
  • 1 bunch cilantro, chopped
  • 1 avocado, cubed
  • Olive oil, to taste
  1. Place the cider vinegar and honey in a small bowl and whisk until combined.
  2. Pour over the cucumber slices, sprinkle with sea salt and ginger, and stir to combine. Place in the refrigerator for at least 2 hours or overnight.
  3. When you are ready to make the salad, bring a large pot of water to a boil on the stovetop. Blanch the carrots for 3-4 minutes, and then drain and rinse with cold water.
  4. Strain the cucumber mixture, reserving some of the juice to add back to the salad.
  5. Add the cilantro, avocado, carrots, and cucumber mixture to a large bowl and toss to combine. Add back some of the cucumber juice and olive oil to taste and serve.
Note: This recipe doesn't keep well once mixed, so if you'd like to serve it for multiple meals make sure you keep the cucumber mixture separate and cut the avocados fresh!
Recipe by Autoimmune Wellness at