Nutmeg Free Avocado Cucumber Cilantro Salad
Cool, creamy, and packed with fresh flavor, this cucumber and avocado salad is the kind of dish that disappears fast at any table. The combination of crisp cucumber half-moons, buttery avocado chunks, and torn cilantro leaves is bright and satisfying without being heavy. A simple whisked dressing of extra-virgin olive oil, apple cider vinegar, garlic powder, and cumin ties everything together with just the right amount of tang and warmth. Many spice blends and store-bought dressings sneak in unexpected ingredients, so mixing your own from scratch here keeps things clean and completely in your control. Folding the avocado in gently rather than stirring aggressively is the key move ā it keeps those chunks intact so every bite has a lush, creamy contrast to the crunch. Optional scallion greens add a mild oniony finish that makes the whole bowl feel a little more complete. Serve it immediately for the best texture, though the flavors are bold enough to hold up as a quick side or a light lunch on its own.
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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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