Reviewed: Nov. 5, 2009

This is a very good dressing, I have not yet tried it on a salad, however I did use it as a sauce on a turkey and cheese wrap. The flavour was amazing. I must say two things. I let this mixture chill in the fridge for about 3 days before I used it on anything. Now I don't know if that helped or hurt the flavour. The other thing I have to say in a minor negative light is the cucumber becomes a big of an overpower flavour to the overall taste. My suggestion is to perhaps only use 3/4 of the cuke or maybe even just 1/2. That should allow the flavours of the avacado to come into light as well. This is also a very good substitute for Guac. Just add some onions and a jalapeno to the recipe and you should have a great little mix.

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Sir Boosington

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Reviewed: Oct. 20, 2009

I'm about to have seconds, this dressing tastes great! Pure and healthy. To give it more kick, I added extra lemon juice and garlic instead of upping the salt content. Yummy on a spinach salad!

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zesty

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Reviewed: Aug. 30, 2009

Very, very tasty dish! Easy to make and my dad even liked it (he's pretty fussy).

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sanja

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Reviewed: Aug. 26, 2009

This is a very simple recipe, Each flavor blends beautifully as wll as allowing each flavor to stand on it's own.

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NanaMomma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Aug. 9, 2009

This is pretty good & pretty basic. I followed the recipe to the 'T' except I didn't bother to de-seed the cucumber. Also I added a bit of Tony's Creole Seasoning to give the dressing a kick. Next time I'll adding jalapeno for even more flavor!

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Cup*Cake

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Reviewed: Jul. 31, 2009

Definitely make, cover and refridgerate for an hour or so so that the flavors really develop and meld. Also, if you use English cucumbers, you won't have to de-seed them. This makes a terrific salad dressing but I also LOVED it in a turkey/Swiss/alfalfa sprout sandwich - so good! Great recipe. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

I used sour cream instead of the oil and lime juice instead of lemon, and this came out great. It is a little thick, but it still worked as a dressing.

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Lisa

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Reviewed: Apr. 13, 2009

When I first made this, it seemed like it was missing something. But after I let it sit in the fridge a few hours and allowed the flavors to mingle, well... that was pretty much all it needed! Good stuff! :-) In addition to using as a salad dressing, it works great as a spread in a wrap with smoked salmon and sprouts.

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MYCALA

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 1, 2009

Excellent dressing. I did add one more clove of garlic and a dash of cayenne pepper. Great for a dip as prepared above. For a salad dressing, I doubled the lemon juice, which gave it a bit more zing and made it thin enough for salad dressing. Yum!

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redtoria

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Reviewed: Feb. 9, 2009

I didn't seed the cucumber as another reviewer suggested and skipped the oil. Faboulous for me who needed no excuse at all to eat more avocado and cucumber.

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Bethy

Cooking Level: Expert

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Reviewed: Jan. 24, 2009

This is a refreshing alternative to fatty, oil laden salad dressings. It is a very balanced dressing, and you don't have to worry about overdoing it. My only suggestion is that if you are watching your sodium intake, try using Mrs Dash instead. And if you really want to cut calories and fat content, instead of using the 1/3 cup of olive oil, try using almond milk.

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eatgreen2009

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Reviewed: Sep. 18, 2008

I love this recipe! I don't know why the recipe was edited to say the cucumber seeds should be removed. I know the creator of this recipe and she just lightly peels the cucumber and uses the whole thing. She uses more cucumber for a dressing, and less for a dip. When I make it, I use a heaping tablespoon or two of garlic powder instead of fresh garlic because I like that taste better. I love it because I actually enjoy eating raw vegees when I have this to dip them into!!!! I crave it now and have to have some in the fridge all the time.

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Babbalo

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Reviewed: Aug. 22, 2008

I really like this - the cucumber and garlic remind me of a Greek tzaziki sauce. To keep things simple, I just pressed the garlic and threw all of the ingredients in the blender at once. We had it with veggies and fried corn and wheat tortilla chips. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 22, 2008

I'm a huge fan of avocado so this dressing was perfect for me. It's really creamy and tasty. I added some fresh herbs that suited my palate. Excellent! Definitely a keeper.

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Roxy

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Reviewed: May 14, 2008

I thought this dressing was pretty good. I didn't think it was too thick but it did need something. I might put in more garlic next time. The cucumber taste was great and the cilantro really complimented it.

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patkt

Cooking Level: Expert

Home Town: Casper, Wyoming, USA

Living In: Edmonds, Washington, USA

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Reviewed: Apr. 21, 2008

This came out so thick it was more for dipping then a dressing. I did add more oil hoping to thin it out a bit, but, it still was too thick. I think it could of used a bit more seasoning too. Ended up dipping veggies in it,

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