Gelatin Free 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 tossed in a punchy apple cider vinegar dressing spiked with cumin and garlic powder ā simple ingredients that punch well above their weight. The gentle folding technique keeps the avocado in satisfying chunks rather than turning the whole bowl into guacamole, so every bite has real texture. Torn cilantro leaves and optional scallion greens add a fresh, grassy finish that makes the whole thing feel restaurant-worthy with almost zero effort. Because every ingredient here is a whole, recognizable food ā produce, olive oil, spices, vinegar ā there's nothing hidden to worry about, no sneaky additives, no animal-derived thickeners. It's the kind of clean, vibrant salad that works as a light lunch, a side for grilled proteins, or honestly just eaten straight from the bowl. Serve it right after tossing for the best color and texture.
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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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