Honey Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, this cucumber and avocado salad is the kind of dish that disappears fast at any table. The dressing comes together with just a whisk ā olive oil, apple cider vinegar, garlic powder, and a touch of cumin give it a savory, slightly tangy backbone that lets the produce shine. Many store-bought dressings and pre-made salads sneak in sweeteners like honey or agave, so making this one from scratch means you stay in full control of every ingredient. The gentle folding technique keeps those avocado chunks intact, so every bite has that lush, buttery texture instead of turning into guacamole. Torn cilantro adds a pop of herbal freshness, and the optional scallion greens bring a mild onion bite that rounds everything out beautifully. It's the kind of effortless, no-cook recipe that works as a light lunch, a vibrant side dish, or a crowd-pleasing addition to any spread.
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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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