Cashew Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that disappears fast at any table. Crisp cucumber half-moons and buttery avocado chunks get tossed in a punchy apple cider vinegar dressing spiked with cumin and garlic powder ā it's simple but genuinely craveable. The whole thing comes together in one bowl with just a whisk and a gentle fold, so you're not dirtying a pile of dishes to get something this good on the table. Torn cilantro leaves and optional scallion greens add a pop of color and freshness that makes it look as good as it tastes. Every ingredient here is whole and straightforward, so there's zero guesswork about what's actually in your bowl ā no hidden nut-based oils or mystery additives to worry about. Serve it immediately to catch the avocado at its best, or prep the dressing and cucumber ahead and fold in the avocado right before eating.
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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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