Oats Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bursting with fresh flavor, 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 leaves bring a bright, herby lift that ties everything together. The simple dressing ā olive oil, apple cider vinegar, garlic powder, and a touch of cumin ā adds just enough tang and warmth without overpowering the fresh produce. Every single ingredient here is naturally free from grains and grain-derived additives, so there's no label-reading stress involved. Folding rather than stirring keeps those avocado chunks intact, which means you get satisfying bites instead of a mushy bowl. Optional scallion greens on top add a mild oniony finish and a pop of color if you want to dress it up a little. Serve it immediately for the best texture, and don't be surprised when it's the first thing gone.
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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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