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Vegan | Gluten-Free | Dairy-Free
Serves 4
INGREDIENTS
1 large cucumber, deseeded and sliced
1 ripe avocado, peeled, pitted and chopped
Champneys: The Cookbook: Food for Wellness
Champneys
2 tablespoons capers, drained
1 tablespoon chopped coriander leaves
1 tablespoon chopped parsley leaves
1 tablespoon finely chopped chives
½ garlic clove, finely grated or minced
2 tablespoons olive oil
2 tablespoons lime juice
sea salt (we use pink Himalayan) and freshly ground black pepper
DIRECTIONS
Put the cucumber in a large salad bowl with the avocado, capers, herbs and garlic. Sprinkle with salt and pepper to taste and drizzle with the olive oil and lime juice.
Toss gently to coat, then serve.
Recipe reprinted with permission from Champneys The Cookbook: Food For Wellness By Chamneys. Food Photography by Holly Farrier. Distributed by Hachette Book Group. Aster is an imprint of Octopus Publishing
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