Let’s see if I can actually get out a quick recipe for you all today. I want to share this refreshing cucumber avocado salsa dip with you, so I’m back as promised. My biggest downfall as a food blogger is that no matter how prepared I am for a post with pictures, recipe and what not…sometimes I sit down to write and I go in a completely different direction. Or the editing over and over again to get it “just right.” It pains me to see that after all these years thinking I was a “reformed perfectionist” that she is still lurking down there somewhere. Sheesh….can I just write up a recipe & share it already?
When I stumbled upon this cucumber avocado salsa a while back it sounded refreshing and intriguing. I love any type of salsa and spicy food! It really was good as a salsa, but I changed it up a bit by making it into a dip. Since my low carb experiment, I’ve been eating more and more vegetables. I’ve always eaten a variety of veggies, but now it’s like I crave them! See if we cut back or take out the sugar, refined flour products and focus on REAL food….flavors will burst in your mouth like never before. It’s amazing how our taste buds change when they aren’t dulled by fake foods. You have to admit how much your better your body feels when you’re eating REAL food versus the junk. Right? You have more energy, think clearly and just overall feel better!
Cucumber, celery, cabbage, zucchini, and sugar snap peas are now permanent fixtures in my fridge whereas before they were maybe once a year visitors. 😉 Never realized the peppery bite and wonderful crunch of celery until I needed to find a substitute scooper of dip. Now I prefer it over anything else with buffalo chicken dip. It just pairs so nicely. Just like I was pleasantly surprised to find out how well this dip goes with my taco omelette. Ever since I tried this combination, I just haven’t been able to stop thinking about it!! In fact, I made taco salad last night just so I could have my taco omelette with cucumber avocado salsa dip this morning. YUM! Even if it doesn’t sound like something you’d normally like…just trust me on this! Make it, try it and tell me what you think.
- 1 cucumber, seeded and diced small
- 1 avocado, diced
- 2-3 Tbsp vidalia onion, diced
- 1 lime, juiced
- pinch sea salt
- ½ jalepeno pepper, seeded & finely diced
- ¾ to 1 cup sour cream, full fat
- 1 - 2 tsp sugar
- ½ tsp crushed red pepper (or to taste)
- Combine everything and mix thoroughly. Refrigerate for at least a couple hours to let the flavors marinate.
- For original recipe see link above. Originally it's a salsa. I cut that recipe in half except for the jalepeno and then added the sour cream, sugar and red pepper to make it into a dip. It was good before my additions, but I just prefer the creaminess of this as a dip or dressing. It's out of this world on the side of my taco omelette!!
- * For dairy-free and vegan, omit sour cream and for Whole 30, Daniel Plan and Daniel Fast omit sour cream and sugar.
This recipe is linked up with Summer 2011 ~ Labor Day Recipes at Family Fresh Cooking, What’s on the Menu Wednesday, What’s on your Plate, What I ate Wednesday, Show & Tell, Real Food Wednesday, What I’m Loving Wednesday, Let’s Do Brunch, Pennywise Platter, Delightfully Inspiring Thursday, Full Plate Thursday, It’s a Keeper Thursday, Simple Lives Thursday, Fight Back Friday, Finer Things Friday, Friday Potluck, Friday Favorites, Fresh Bites Friday, Food Trip Friday, Monday Mania, Mouthwatering Monday, Mangia Monday, Just Another Meatless Monday, Homemaker Monday, Melt in Your Mouth Monday, My Meatless Mondays, Made by you Monday, Hearth and Soul, Tasty Tuesdays, Slightly Indulgent Tuesday, Totally Tasty Tuesday, Tasty Tuesday & Tempt my Tummy Tuesday.