I love these two recipes! For the day of the week that I don’t eat meat the cucumber sandwich is great for lunch or dinner. I don’t eat bread more than two times a week. I generally don’t do well eating grains (even gluten-free).  I hope you enjoy these recipes.

Cucumber & herb sandwich

Ingredients
2 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill or herb of your choice (I use dill and rosemary)
Juice of 1 lemon
2 slices gluten-free bread
1/2 organic cucumber thinly sliced (I like mine thick)

Herbs from my garden

Directions

In a small bowl, combine the cream cheese, herbs, lemon juice.

I put the cream cheese on both sides of the bread. Arrange the cucumber slices on top of the bread and wa la it is ready to eat.

Tuna Avocado Salad

Tuna salad

Ingredients
• 2 cans of albacore tuna
• 1 ripe avocado
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 red or green apple, chopped
• 1/4 cup chopped, toasted walnuts or pecans
• 1 T
• 1 tsp dried dill
• 1/2 tsp mustard
• salt and pepper, to taste
Directions
In a large bowl, mash-up avocado,  Combine all other ingredients and mix well. Serve on toasted gluten-free bread, or on top of a greens salad.

A lunch break to live for! A healthy lunch looking out at my garden, the birds, and the woods.

Let me know what you think of these two healthy summer recipes, Cucumber & Herb & Tuna Avocado Salad. Share some of your favorite summer meals with us.

Enjoy!

Sherry