Eggless 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 English cucumber and buttery avocado chunks are a natural pairing, and the cumin-spiked apple cider vinegar dressing ties everything together with just enough tang and warmth. Torn cilantro leaves add a pop of freshness throughout, while optional scallion greens give it a mild, savory finish. The whole thing comes together in one bowl with a quick whisk and a gentle fold ā no cooking required. Because every ingredient here is whole and plant-based, there's nothing to second-guess about hidden binders or emulsifiers that sometimes sneak into store-bought dressings. The key move is folding the avocado in carefully so you keep those satisfying chunks intact rather than ending up with guacamole. Serve it right away for the best texture and color.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!