Macadamia Free Avocado Cucumber Cilantro Salad
Cool, creamy, and loaded 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 apple cider vinegar dressing ties everything together with just the right amount of brightness. A pinch of cumin and garlic powder gives the whole bowl a subtle warmth that keeps it from tasting flat or one-note. The cilantro adds a herby punch, and the optional scallion greens on top make it look as good as it tastes. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. The key technique is folding the avocado in gently at the end so it stays in satisfying chunks rather than turning into a mash. Serve it immediately for the best texture, though the dressing is so simple you can whisk it together in seconds.
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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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