Cucumber with Avocado & Roast Beef
The cucumber is not an ingredient here. It is the plate. Halve it lengthwise, scoop out the seeds, and you have a boat that holds mashed avocado and roast beef without needing a dish.
241 calories, 16 grams of protein, and barely 3 grams of carbs in a snack that takes three minutes and never touches a pan.
The cucumber is not an ingredient here. It is the plate. Halve it lengthwise, scoop out the seeds, and you have a boat that holds mashed avocado and roast beef without needing a dish.
241 calories, 16 grams of protein, and barely 3 grams of carbs in a snack that takes three minutes and never touches a pan.
Ingredients
- cucumber 0.5 piece
- avocado 0.5 piece
- roast beef 4 slices
Method
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Cut the cucumber in half lengthwise and remove the seeds.
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Mash the avocado flesh in a bowl with some pepper and salt.
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Fill the cucumber halves with the avocado mixture and distribute the roast beef on top.
Use a teaspoon to scoop the seeds from the cucumber instead of a knife. It carves a cleaner, deeper channel without cutting through the bottom, so you get more room for the avocado.
Behind this recipe
Can I make these ahead of time?
You can, but the clock is short. The avocado starts browning within an hour even when seasoned, and the cucumber starts weeping moisture after a few hours. A few drops of citrus juice stirred into the mash slows the browning. For best results, assemble right before eating.
Why is there so much fat in a 241-calorie snack?
Almost all of the 18 grams of fat come from the avocado, which is dominated by monounsaturated fat. The recipe also delivers 16 grams of protein from the roast beef and 7 grams of fiber between the avocado and cucumber, so the calorie-to-satiety ratio is efficient for a snack this size.
