Fructose Free Avocado Cucumber Cilantro Salad
Cool, creamy, and loaded with fresh flavor, this cucumber and avocado salad is the kind of dish that disappears fast at any table. The combination of crisp English cucumber, buttery avocado chunks, and torn cilantro leaves is simple but genuinely satisfying ā no cooking required, just good ingredients treated well. A quick whisked dressing of olive oil, apple cider vinegar, garlic powder, and cumin ties everything together with a bright, lightly tangy finish that doesn't overwhelm the produce. Eating with fructose in mind can make salad dressings tricky, since many bottled options sneak in honey, agave, or high-fructose corn syrup ā here you control every ingredient from start to finish. The scallion greens (used instead of onion bulb) add a mild bite without the fructan load that comes with alliums. Folding rather than tossing keeps those avocado pieces intact and lush, so every bite has that satisfying richness. Serve it right away for the best texture, and don't be surprised when the bowl is empty before anything else on the table.
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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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