Coconut Free Avocado Cucumber Cilantro Salad
Cool, creamy, and packed with fresh 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 torn cilantro leaves bring a bright, herby lift that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā no exotic pantry raids required, just clean ingredients that let the produce shine. Many store-bought dressings and packaged salads sneak in unexpected oils or additives, so making this from scratch gives you full control over every ingredient. Folding the avocado in gently at the end keeps the chunks intact and the texture luxurious rather than mushy. Optional scallion greens add a mild oniony finish that makes the whole bowl look as good as it tastes. Serve it immediately while the cucumbers are still crisp and the avocado is at its freshest.
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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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