Capricious Cucumber Guacamole

This beautifully innovative lovely condiment is tasty, rich, refreshing, and versatile. It goes wherever guacamole goes, and then travels further. It’s lovely as on Mexican dishes, tossed with zucchini “noodles” for a light main course served along with soup, as a salad topper, over open-faced sandwiches, wrapped in a sheet of nori seaweed, or as a dip for flax crackers or veggies. As with every recipe here, it is 100% plant-based/vegan and gluten-free. Serves 2-4.

Ingredients:

• 1/2 English cucumber, chopped
• 6 cherry tomatoes, quartered
• 2 avocadoes, pitted and cubed
• Handful of fresh mint, dill, or basil, chopped
• Juice of 1 large lemon
• 1 teaspoon agave nectar, or to taste (to balances acidity)
• Pink Himalayan salt and freshly-ground pepper to taste
• Red pepper flakes for heat, optional

Directions:

In a small glass bowl, combine all ingredients, using a fork to mash the avocado. Chill and enjoy!