Vegan  |  Gluten-Free |  Dairy-Free

Serves 4


  • 1 large cucumber, deseeded and sliced

  • 1 ripe avocado, peeled, pitted and chopped

    WNK- Champneys The Cookbook book cover Champneys: The Cookbook: Food for Wellness Champneys
  • 2 tablespoons capers, drained

  • 1 tablespoon chopped coriander leaves

  • 1 tablespoon chopped parsley leaves

  • 1 tablespoon finely chopped chives

  • ½ garlic clove, finely grated or minced

  • 2 tablespoons olive oil

  • 2 tablespoons lime juice

  • sea salt (we use pink Himalayan) and freshly ground black pepper


Put the cucumber in a large salad bowl with the avocado, capers, herbs and garlic. Sprinkle with salt and pepper to taste and drizzle with the olive oil and lime juice.

Toss gently to coat, then serve.

Recipe reprinted with permission from Champneys The Cookbook: Food For Wellness By Chamneys. Food Photography by Holly Farrier. Distributed by Hachette Book Group. Aster is an imprint of Octopus Publishing

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