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Cucumber and Avocado DipServings: 4
1. Peel the cucumber and cut in half lengthwise. Using a spoon, remove and discard the seeds. Cut the cucumber into 1-inch slices. Peel and diced the avocado.
2. In a food processor or blender, process all the ingredients until smooth. Serve immediately, or cover and refrigerate for up to two days.
It is a perfect accompaniment to a platter of raw or grilled vegetables. You also can use it to top a baked potato for an interesting side dish.This recipe is:
Low in calories
Low in Carbohydrates
Low in Saturated Fats
Low in Sodium
Low in Cholesterol