Nightshade 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 cucumber half-moons and buttery avocado chunks are tossed in a zippy apple cider vinegar and olive oil dressing that ties everything together without overpowering the fresh flavors. A handful of torn cilantro and a whisper of cumin give it just enough personality to feel special, while keeping the ingredient list clean and approachable. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield ā so many dressings and fresh salsas sneak in tomatoes, peppers, or paprika. This one sidesteps all of that naturally, relying on garlic powder, cumin, and vinegar for depth instead. Every ingredient earns its place, and nothing here will catch you off guard. The technique is simple but worth following closely: fold the avocado in gently at the end so it stays in satisfying chunks rather than turning into a mash. Serve it right away for the best texture, or prep the dressing and cucumber ahead and add the avocado just before eating. Either way, it's the kind of effortless, feel-good salad you'll find yourself making on repeat.
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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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