Low Carb Cucumber Avocado Summer Salad

Here are my favorite tips on the ingredients used in this recipe:

• Cucumbers: While any variety of cucumber will work in this salad recipe, a seedless cucumber (like the long English cucumbers) are preferred if they are available to you. They tend to have thinner skin and fewer seeds, giving you the most cucumber “flesh”. If you use cucumbers with thicker skins, make sure and peel them.
• Avocados: Avocados are tricky because in the grocery store they tend to be either hard as a rock or mushy and overripe. They should have a little give to them when you squeeze them very slightly. If they are hard, let them sit on the counter for a couple of days until you feel that semi-soft “give” when squeezed. If they soften up but you aren’t ready to use them yet, put them in the refrigerator to prevent ripening any further. **note: once cubed, toss the avocado chunks with lemon or lime juice to prevent browning and add a fresh summery kick.
• The base of the dressing: mayonnaise, sour cream, Miracle Whip, or greek yogurt are all fine as the base. You could also use a combination of them. This is a creamy dressing. The sour cream or greek yogurt will give the dressing a “tang”. The Miracle Whip is sweeter. My preference is mayonnaise, but they all work.
• Acid and Spice: Don’t leave out the acid from the lime juice. Acid tends to bring out flavors like nothing else can. If you prefer lemon, that works also. Spice is always optional. I like spicy foods so I add a little hot sauce. We always tend to have a variety of hot sauces in the pantry or refrigerator. Go with your favorite!