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Grate the cucumber and squeeze the water out with a dry cloth.
In a food processor or blender, puree the avocado, garlic, lemon juice, and salt and pepper until smooth and creamy.
Scrape the avocado mixture into a medium bowl and stir in the cucumber and dill until well combined.
Enjoy!
The Nutrition Facts are an estimate only.
Store in a covered container in the refrigerator for up to 2 days.
Serving: 3tablespoon | Calories: 115kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 390mg | Fiber: 5g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg