Chicken Free Avocado Cucumber Cilantro Salad
Cool, creamy, and packed with bright 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 apple cider vinegar dressing ties everything together with just the right amount of tang. A whisper of cumin and garlic powder gives the whole bowl a subtle warmth that keeps it from feeling too plain or predictable. Fresh cilantro adds an herby lift, and the optional scallion greens bring a mild bite that rounds out every forkful. The technique here is simple but intentional ā folding the avocado in gently rather than tossing hard keeps those chunks intact and the texture luxurious. This is a completely plant-forward recipe with no meat or poultry anywhere in sight, so it works beautifully as a standalone lunch or a vibrant side alongside grilled fish, tacos, or grain bowls. Make sure to serve it right after assembling so the avocado stays fresh and the cucumbers keep their satisfying crunch.
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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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