
Cool, creamy, and packed with fresh flavor, this salad is the kind of dish that disappears fast at any table. Buttery avocado and crisp cucumber are a natural pairing, and the apple cider vinegar dressing ties everything together with a bright, tangy lift. A touch of cumin and garlic powder adds just enough depth without any heat, making this a genuinely satisfying option for anyone who needs to avoid capsaicin — no chili, no paprika, no hidden spice blends anywhere in the bowl. So many salads that feel "zesty" or "bold" sneak in jalapeño, cayenne, or chili flakes, but this one gets all its personality from herbs, acid, and good olive oil. Torn cilantro brings a fresh, aromatic note that makes the whole thing feel vibrant rather than plain. The key to pulling it off is folding gently once the avocado goes in — you want lush, intact chunks, not guacamole. Serve it right away for the best texture, though the dressing is so simple you can whisk it together in seconds any time a craving hits.
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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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