Emulsifier Free Avocado Cucumber Cilantro Salad
Crisp cucumber, buttery avocado, and bright cilantro come together in a salad that feels fresh and satisfying without a single complicated step. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, garlic powder, and cumin ā real, whole ingredients with no additives or stabilizers hiding anywhere on the label. That matters more than it sounds, because so many bottled dressings and store-bought salads rely on emulsifiers to hold everything together, and this one proves you simply don't need them. The olive oil and vinegar coat every piece of cucumber and avocado beautifully on their own, delivering a tangy, lightly spiced finish that tastes anything but plain. Folding the avocado in gently at the end keeps the chunks intact and creamy rather than turning the whole bowl into guacamole. A scatter of scallion greens on top adds a mild bite that ties everything together. Serve it immediately and it's the kind of salad that disappears fast.
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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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