I invented this salad because cucumbers are just so darn good for you, and also so great on a low-carb diet.

I recalled a friend who used to make a salad with cucumbers, vinegar and sugar and decided to build upon that recipe, making it a little more interesting and much more palatable.

I used a mandolin to get the cucumbers and onions, nice and evenly sliced thin.  I love my mandolin!

Maybe it’s just me, but I find this salad addictive with a mix of interesting flavours that combine well with a bit of crunch from the pine nuts.   I usually make double the amount of what this recipe shows, but it doesn’t last in the fridge for more than 2 days.  I can eat it any time of day, and usually do!

No matter what kind of diet you may be on, it would be hard to see this one as anything but healthy.   If you want to add more colour, I would suggest a bit of shredded carrots.

Cucumber Avocado Dill Salad with Pine Nuts

(serves 4)

1/2 English cucumber (about 7 inches) thinly sliced

1/4 of a small onion (any kind) thinly sliced, then chopped in half

1/2 large avocado (chopped)

1  1/2 tbsp water

1 1/2 tbsp olive oil

1 tbsp white balsamic vinegar

1 1/2 tsp dried dill

1/2 tsp stevia sweetner

salt and pepper

Combine it all in a medium size bowl.  Mix well and pour into a serving bowl.  Refrigerate until ready to use.