High Fructose Corn Syrup 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 are a natural pairing, and the torn cilantro adds a pop of herbal freshness that ties everything together beautifully. The dressing is nothing more than extra-virgin olive oil, apple cider vinegar, and a handful of spices ā meaning every single ingredient is exactly what it says it is, with zero hidden sweeteners or processed additives to worry about. That matters more than people realize, since bottled dressings and store-bought salads are some of the sneakiest places to find unwanted corn-derived ingredients. Here, you're in complete control from the first whisk to the final fold. A gentle hand when combining keeps the avocado in satisfying chunks rather than a mash, and the optional scallion greens add a mild, savory finish that makes the whole bowl feel just a little more special. Serve it immediately for the best texture, and don't be surprised if you're making it on repeat all season long.
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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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