Fish 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 adds a bright, herby punch that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā nothing complicated, but the combination is surprisingly bold and satisfying. Every ingredient here is completely plant-based and straightforward, so there's zero guesswork about what's in your bowl. Folding rather than stirring keeps those avocado chunks intact, giving you gorgeous, creamy bites instead of green mush. A scatter of scallion greens on top adds a mild oniony finish that makes the whole thing look as good as it tastes. Serve it immediately while the cucumbers are still crisp and the avocado is at its best.
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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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