Candida Diet Friendly Avocado Cucumber Cilantro Salad
Cool, creamy avocado meets crisp cucumber 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 — a vinegar that's actually a smart pick for a candida-conscious kitchen — brightened with garlic powder and a hint of cumin. Every ingredient here is clean and straightforward, with no added sugars, no fermented cheeses, and no sneaky processed components that can make eating this way feel like a minefield. Fresh cilantro adds an herby lift, and the optional scallion greens keep the allium flavor mild without reaching for raw onion. The whole thing comes together in minutes with no cooking required — just whisk, toss, fold, and serve. It makes four generous portions, so it works beautifully as a weekday side or a light lunch you can pull together on a busy afternoon. Serve it immediately so the avocado stays vibrant and the cucumbers keep their satisfying crunch.
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Learn more →Ingredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- ½ cup fresh cilantro leaves, roughly torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ 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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