Food and Flying

Avocado and Cucumber Salad

Lunch time is always a difficult one, especially when there are no leftovers from last night’s dinner – god forbid.

With no wheat comes no sandwiches – the lunchtime go-to food, quick and easy.  However, although avoiding sandwiches often doesn’t leave a huge choice outside the world of salads, this definitely doesn’t have to mean a boring and unfulfilling lunch. This recipe includes a new favourite ingredient of mine: the pomegranate. Good source of fibre, vitamin A, and vitamin K (helps heal wounds quicker and aids in the absorption of calcium), as well as adding an exotic twist. Sprinkling a handful of these little gems on your salad is an easy and yummy way to add to your 5-a-day.

With only 5 ingredients, this quick and easy salad is packed with essential good fats, protein, and is only approximately 230 calories per serving. And who can say no to an avocado?

Top Tips

  • Make sure you prepare the salad in a bowl big enough to allow you to toss it – you don’t want a layered salad, you want to enjoy all the ingredients in every bite!
  • Use a peeler to cut the cucumber into thin slices.
  • This salad is a great accompaniment to almost any protein source. For example, today I enjoyed it with a slice of cold roast chicken, a handful of cherry tomatoes, and a smidgen of spicy mayonnaise (sriracha mixed with a good mayo). And of course, is equally as good served with dinner – I’ve had it as a side salad to salmon skewers and bulgur wheat.


Ingredients (serves 1)

1/2 avocado

1/4 cucumber (13″)

15g crumbled greek feta

1/2 juice of a lemon

Handful of pomegranate seeds


  1. Slice the avocado and cucumber into desired size and add to bowl.
  2. Crumble in most of the feta, add the pomegranate seeds, and the lemon juice, before tossing the salad.
  3. Sprinkle the remaining feta and pomegranate seeds on top for the finishing touch.
This entry was published on September 15, 2014 at 8:34 pm. It’s filed under Lunch, RECIPES and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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