Carrageenan Free Avocado Cucumber Cilantro Salad
Crisp cucumber, buttery avocado, and bright cilantro come together in a salad that feels fresh and vibrant from the very first bite. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā nothing processed, nothing hidden, just clean pantry staples that let the produce shine. That matters more than it might seem, because carrageenan is a common additive lurking in store-bought dressings, dairy-based sauces, and even some packaged salad kits, making it genuinely tricky to find a ready-made option you can trust. Here, every single ingredient is whole and straightforward, so you know exactly what's going into the bowl. The folding technique keeps those avocado chunks intact and luscious rather than turning the whole thing into guacamole. Scallion greens scattered on top add a gentle bite that ties everything together beautifully. Serve it immediately while the cucumbers are still crisp and the avocado is at its creamiest best.
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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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