
Crisp cucumber, buttery avocado, and a shower of fresh cilantro come together in a salad that feels bright, cooling, and genuinely satisfying. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, garlic powder, and cumin ā bold enough to tie everything together without overpowering the fresh produce. Every single ingredient here is naturally free of mammalian meat byproducts, so there's no label-scanning or substitution stress involved. That's a bigger deal than it sounds, since dressings and packaged salad kits are often where hidden animal-derived additives sneak in. Folding the avocado in gently at the end keeps the chunks intact and gives you that lush, creamy texture in every bite rather than a green mush. A handful of scallion greens on top adds a mild, oniony finish if you want a little extra pop. This is the kind of effortless, plant-forward dish that works as a light lunch, a cookout side, or an anytime snack when you need something fresh and fuss-free.
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In a large mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder, cumin, salt, and black pepper until combined.
Add the sliced cucumber to the bowl and toss to coat in the dressing.
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