Mustard Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, 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 adds a pop of green flavor that ties everything together beautifully. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā clean, zesty, and completely free of any condiments that could sneak in hidden mustard or mustard derivatives. That's actually a bigger concern than most people realize, since many store-bought dressings and spice blends use mustard as an emulsifier or flavor booster. Here, you're in full control of every ingredient from start to finish. Folding the avocado in gently at the end keeps the chunks intact and gives each bite a lush, satisfying texture. Serve it right away for the best color and creaminess, and don't skip the scallion greens if you have them ā they add a subtle bite that really rounds out the whole bowl.
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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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