A few years ago one of my raw food students got me hooked on this cucumber and avocado salad.  When she told me she ate it for breakfast I knew we were from the same planet!  Being a huge salad fanatic I thought to myself, “How is it that I have never considered eating salad for breakfast before?!”  The delicate flavors of refreshing cucumber and creamy avocado fruits make this salad a perfect break-the-fast meal AND it only takes about 5 minutes to put together.

Serves 1 (Ingredient portions are loose, go with how hungry you are)

Ingredients:

• 2 - 3 persian cucumbers or one English cucumber, peeled

• 1/2 or 1 whole ripe avocado

• 1 sprig dill or a liberal sprinkling of dried dill (optional)

• 1-2 T raw pinenuts, soaked or not

• Braggs Liquid (in a spray bottle)

To Make Salad:

Quarter the cucumbers length-wise and then chop into 1/4″ thick pieces and place in an individual serving bowl.

Scoop the avocado out of it’s skin with a teaspoon, making nice bite size pieces with each scoop.  Add scoops to bowl of cucumber.

Next, with kitchen scissors, snip fresh dill all over your cucumber and avocado salad bowl.

Sprinkle bowl of salad with pinenuts.

Spritz bowl of salad liberally with Braggs liquid.

Eat!