Mushroom Free Avocado Cucumber Cilantro Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(9)

Mushroom 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 chunks are the perfect pairing, and the torn cilantro leaves bring a bright, herby lift that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, cumin, and garlic powder — nothing fussy, just clean ingredients that let the produce shine. For anyone navigating a mushroom-free lifestyle, salads like this can sometimes feel like an afterthought, but this one is genuinely satisfying and substantial enough to stand on its own. The gentle fold technique keeps the avocado in beautiful chunks rather than turning the whole bowl into guacamole, which makes every bite feel intentional. A scatter of scallion greens on top adds a mild oniony finish if you want it, but the salad is just as good without. Serve it immediately for the best texture — the cucumbers stay crisp and the avocado stays vibrant.

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Ingredients

4 servings

2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
½ cup fresh cilantro leaves, roughly torn
3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
¼ tsp garlic powder
¼ tsp ground cumin
½ tsp salt, or to taste
¼ 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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