Barley Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, this cucumber and avocado salad is the kind of dish that disappears fast at any table. The combination of crisp English cucumber half-moons and buttery avocado chunks creates a satisfying contrast in every bite, while torn cilantro adds a pop of freshness that ties it all together. A simple whisked dressing of extra-virgin olive oil, apple cider vinegar, cumin, and garlic powder gives the whole bowl a tangy, lightly smoky backbone without overwhelming the produce. Grain-based thickeners and fillers have no place here ā every ingredient is clean, whole, and naturally free of any barley-derived additives, so you can dig in without second-guessing the label on anything. The gentle folding technique keeps those avocado chunks intact, so you get luscious, creamy bites rather than a mushy mess. Optional scallion greens scattered over the top add a mild oniony finish that makes the whole bowl look as good as it tastes. Serve it immediately while the cucumbers are still crisp and the avocado is at its freshest.
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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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