Hazelnut 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 leaves bring a bright, herby lift that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, cumin, and garlic powder ā nothing fussy, just clean ingredients that let the produce shine. Every component here is naturally free from tree nuts, so there's no need to scan labels or worry about hidden allergens sneaking into your bowl. Folding the avocado in gently rather than stirring keeps those chunks intact, which means you get satisfying bites of creaminess rather than a mashed-up mess. 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 for the best texture, though honestly it rarely lasts long enough to sit around.
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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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