Brazil Nut Free Avocado Cucumber Cilantro Salad
Cool, creamy, and loaded with fresh flavor, this salad is the kind of dish that disappears fast at any table. Crisp English cucumber and buttery avocado are a natural pairing, and the cilantro adds a bright, herby lift that ties everything together beautifully. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā nothing fussy, but the cumin in particular gives it a subtle warmth that makes the whole bowl feel more interesting than your average green salad. Folding rather than tossing keeps the avocado in satisfying chunks instead of turning into mush, which makes a real difference in both texture and presentation. Optional scallion greens scattered over the top add a mild oniony finish and a pop of color if you want to dress it up a little. Every ingredient here is straightforward and naturally free from common allergen concerns, so you can serve it with confidence at gatherings without having to read a single label twice. Make it right before serving for the freshest result ā the cucumber stays crisp and the avocado stays vibrant.
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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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