Anti Inflammatory Avocado Cucumber Cilantro Salad
Crisp cucumber, creamy avocado, and bright cilantro come together in a salad that feels refreshing and satisfying all at once. The dressing is a simple whisk of extra-virgin olive oil and apple cider vinegar, both celebrated for their role in a diet focused on reducing inflammation, seasoned with cumin and garlic powder for a subtle warmth that ties everything together. Olive oil's healthy fats pair beautifully with the monounsaturated richness of ripe avocado, making every bite genuinely nourishing rather than just virtuous. The folding technique keeps those avocado chunks intact, so you get lush, buttery pieces throughout instead of a green mush. A scatter of scallion greens on top adds a gentle bite and a pop of color that makes the whole bowl look as good as it tastes. This is the kind of salad you can throw together in minutes with no cooking required, which means less time in the kitchen and more time actually enjoying your food.
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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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