Prep 10 mins
Cook 0 mins
This is a lighter and creamier version of guacamole! With a bunch of herbs like cilantro, parsley and basil. And of course Garlic!
- Place all in a blender and blend till smooth and creamy with a pinch of salt.
- Chill and serve with chips as a dressing or a spread for sandwiches.
WOW, this was super yummy! I never even thought of making guacamole with cucumber, but its a perfect match. The cool and crisp cucumber with the smooth avocado is just wonderful both in texture and taste!
Loved how healthy this was, too!
THANK YOU SO MUCH for sharing this great recipe with us, Rita!
Made and reviewed for Veggie Swap #28 November 2010 and the Eating Well Event in the Photo Forum.
UHM YUM!!! This was so good Rita!! Very refreshing and super smooth! I used this as a veggie dip and even as a dressing....the DH put this on his falafel (great vegan alternative to that yogurt/cucumber stuff they serve with them)!!! We will be enjoying this again for a mexican night - can't wait! Thanks!! Made for Veg*n Swap Oct '10!!
Light & healthy. I made ours chunkier as I thought it would lack something being pureed in the blender so I fork crushed everything. It wasn't too garlicky since I had no press on hand, it could have done with one more organic Canadian garlic clove (not garlic from China!). I also used freshly squeezed lemon juice as that is what I had on hand, sea salt for a big pinch, English cucumber without de-seeding, fresh cilantro and flat leaf parsley. I served it as a dip for Beantos Black Bean Chips (no corn! I love them). Made for January 2013's Casual Veggie Tag (come join us everyone!)