Mediterranean Diet Friendly Avocado Cucumber Cilantro Salad
Crisp cucumber, buttery avocado, and a shower of fresh cilantro come together in a salad that feels both refreshing and genuinely satisfying. The dressing is built on extra-virgin olive oil and apple cider vinegar ā two pantry staples that align beautifully with the principles of plant-forward, healthy-fat eating. A pinch of cumin and garlic powder gives the whole bowl a subtle warmth that keeps it from feeling like a plain green salad. The key move here is folding the avocado in gently at the end so every chunk stays intact and creamy rather than turning into guacamole. Optional scallion greens add a mild bite and a pop of color if you want to finish it with a little extra flair. This is the kind of dish that comes together in minutes and still looks impressive enough to bring to a gathering ā or to eat straight from the bowl on a Tuesday night.
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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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