Cucumber Salad

Autophagy activators: PO, SU, VIT, SP

Makes 1 serving • Prep time: 5 minutes • Cook time: 5 minutes

A crisp salad perfect for a hot summer day. Make and serve immediately, or chill without the avocado and top with the avocado just before serving. Enjoy with a Low-day side dish like Sautéed Broccoli.

• 1 tablespoon fresh lemon juice
• 1 tablespoon tea seed oil
• 1 cucumber, sliced
• 1 cup shredded red cabbage
• 2 tablespoons chopped fresh dill
• ½ avocado, sliced

1. In a medium bowl, combine the lemon juice and oil and whisk well.

2. Add the cucumber, cabbage, and dill and toss to coat.

3. Top with the avocado and enjoy immediately.

Nutritional analysis per serving (1 salad): fat 24g, protein 5g, carbohydrate 18g, net carbs 7g