
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that disappears fast at any table. Ripe avocado and crisp English cucumber are a natural pairing ā one rich and buttery, the other clean and refreshing ā and the cilantro ties it all together with a pop of green flavor. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin, which gives the whole bowl a subtle warmth without overpowering the fresh ingredients. Every component here is naturally free from lupin, so there's no need to scrutinize labels or swap anything out ā just straightforward, whole-food ingredients from start to finish. Folding the avocado in gently rather than tossing aggressively keeps those chunks intact, so every bite has that satisfying, lush texture. A scatter of scallion greens over the top adds a mild oniony finish if you want a little extra dimension. Serve it immediately while the cucumber is still crisp and the avocado is at its best.
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In a large mixing bowl, whisk together the olive oil, apple cider vinegar, garlic powder, cumin, salt, and black pepper until combined.
Add the sliced cucumber to the bowl and toss to coat in the dressing.
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