Cucumber Wrapped Salad


  • 2 organic English cucumbers, outer skin scored or fluted
  • 1/4 c. red onion, julienned sliced, or as few or many as desired
  • 1/2 c. cherry tomatoes, sliced in half or 3 Roma tomatoes, diced
  • 1 avocado, diced
  • 8 basil leaves, chiffonade style
  • creamy dressing


  1. Use a special fluting peeler to peel the cucumbers.  If you don’t have the tool, score down the outside with a fork for a fancier cut. Dice one cucumber into thin rings then cut in quarters.
  2. Lightly mix all veggies together with a wooden spoon or rubber spatula, being careful not to mash the avocados. Fold dressing into salad and mix well
  3. Using a 1 cup measuring cup, scoop up some salad, turning it upside down onto a serving dish.
  4. Thinly slice an English cucumber into long strips the width of the cucumber. Use the slice like a ribbon and wrap around the salad. Secure with a smooth toothpick.
  5. Top with a sprig of Basil and halved grape tomato. Serves 4
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.