Lactose 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 brings a bright, herby lift that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā no dairy anywhere in sight, which means it's naturally easy on sensitive stomachs without any substitutions required. That warm, earthy cumin note is subtle but makes the whole bowl taste more complex than the short ingredient list suggests. Folding the avocado in gently rather than stirring keeps the chunks intact and gives every bite that satisfying richness. 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 right away to catch the cucumbers at their crispest and the avocado at its creamiest.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!