Deb Perelman’s Cucumber Avocado Salad

Yesterday, I ate 9 Reese’s peanut butter cup brownies and penne a la vodka pizza. So today I had to eat a salad, whether I liked it or not (though it should be said that I ate 5 more brownies and had a slice of pizza for breakfast). I found this salad on one of my my go-to food addiction websites, It appealed to me mainly because it consists solely of cucumber and avocado, 2 of the most tolerable salad ingredients. It’s also a genuinely healthy salad; the dressing only has 2 tbsp of mayo in it, which isn’t a lot considering the ratio of dressing to salad.

I made this alongside curry chicken tenders from Trader Joe’s, and a baked potato. It would have been better with brown rice or quinoa, but I wanted something that I could top with sour cream. Wow, I really did not eat healthily today after all. Whoops.

Original Recipe:



1 large cucumber, cut into large chunks

1 large avocado, diced

2 scallions, thinly sliced

2 tbsp mayo

1 tsp sriracha

Juice of 1 small lime

Parsley, for garnish

Salt, to taste


Combine cucumber, avocado, and scallions in a medium serving bowl. Set aside.

Whisk together remaining ingredients, except for parsley. Drizzle this over the vegetables, stir gently until most of the veggies are dressed. Sprinkle with parsley.