Almond Free Avocado Cucumber Cilantro Salad
Cool, creamy, and impossibly fresh, this salad brings together buttery avocado chunks, crisp cucumber half-moons, and bright cilantro in a way that feels like summer in a bowl. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā bold enough to tie everything together without overpowering the delicate produce. Every ingredient here is whole and straightforward, so there's zero guesswork about hidden tree nuts sneaking in through a store-bought sauce or seasoning blend. Folding rather than stirring keeps those avocado chunks intact, giving you satisfying bites instead of green mush. A scatter of scallion greens on top adds a gentle oniony finish that makes the whole thing look as good as it tastes. Serve it immediately after tossing so the cucumbers stay crisp and the avocado holds its color ā this one is best enjoyed fresh off the bowl.
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Learn more āIngredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced into Ā¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into Ā¾-inch chunks
- Ā½ cup fresh cilantro leaves, roughly torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- Ā¼ tsp garlic powder
- Ā¼ tsp ground cumin
- Ā½ tsp salt, or to taste
- Ā¼ tsp black pepper, or to taste
- 2 tbsp thinly sliced scallion greens (green tops only) (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder, cumin, salt, and black pepper until combined.
- 2
Add the sliced cucumber to the bowl and toss to coat in the dressing.
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