grown up not-too-fruity fruit salad.

Cucumber Pear Salad 3

Lately, I've been on a mission to create some multifunctional, any-time-of-day meals, particularly options that are easy to pack for work lunches or make for a good second breakfast. (Isn't second breakfast so essential sometimes?! It's important that it actually be a functional meal, and not a donut. Just saying.) 

This salad combines some of my favorite green things -- avocado! pear! cucumber! -- and is a great low-sugar alternative to the tropical fruit salads often found in cafeterias and delis. Let's be real: it's still winter in most of North America right now, and we're not known for our pineapple production. Pears are a little closer to being in season and they're a little less intense on the blood sugar spiking spectrum than mango, papaya, etc. 

The cucumber provides a nice hydrating, alkalizing base for this, but you can play with proportions as you like. Cucumber is a great food to transition your body into springtime: all of that alkaline goodness helps balance out an acidic winter of oils and heavier, fattier foods. If you're skipping sugar entirely, omit the honey or maple syrup from the dressing and use just amp up the tahini and lemon juice. For an even more savory option, feel free to throw in a little nutritional yeast, dijon mustard or curry powder. 

This salad is featured on Plate Joy this month, in addition to several other recipes I've been crafting for quick and easy home meal delivery. (The Plate Joy service is awesome -- check it out and get $20 off your first order. Score!) There are also more more simple low-sugar recipes in sweet: the ebook... grab a free copy here:

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Protein, fat, carbohydrates and hydration? This grown-up take on fruit salad has it going on. 


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grown-up fruit salad.
Serves 1
Pear, avocado and cucumber hanging out in a slightly-sweet, slightly-tangy dressing. Yum.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. ¼ cucumber
  2. ½ pear
  3. ½ avocado
  4. 1 tbsp almonds
  5. 1 tsp honey or maple syrup
  6. 1 tsp tahini
  7. ½ tsp lemon juice
  1. Cube cucumber, pear and avocado into ½” pieces.
  2. Coarsely chop almonds.
  3. In a small bowl, combine honey, tahini and juice from ½ lemon until smooth.
  4. Combine cucumber and pear in a small mixing bowl and add sauce. Toss to combine.
  5. Transfer to a plate and top with avocado and almonds.
  6. Season with pepper to taste and serve.
From The Ground Up Wellness
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Posted in breakfast, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks

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