Paleo Avocado Cucumber Cilantro Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(9)

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 are a natural pairing, and the torn cilantro brings a bright, herby lift that ties everything together. The dressing is a simple whisk of extra-virgin olive oil and apple cider vinegar seasoned with garlic powder and cumin — no grains, no legumes, no refined anything, just clean whole-food ingredients that align perfectly with ancestral eating principles. That warm hint of cumin is subtle but does a lot of heavy lifting, giving the salad a slightly earthy depth that keeps it from feeling one-dimensional. Folding rather than tossing the avocado is the key move here — it keeps those chunks intact so every bite has that satisfying, velvety texture instead of turning into guacamole. A scatter of scallion greens on top adds a mild oniony finish if you want it. Serve it immediately while the cucumber is still crisp and the avocado is at its freshest.

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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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