Pecan 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 chunks are tossed in a zesty apple cider vinegar dressing seasoned with cumin and garlic powder ā simple pantry staples that punch well above their weight. The cilantro adds a fresh, herby lift, and the optional scallion greens give it a mild oniony finish that ties everything together beautifully. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved ā just wholesome produce and a good olive oil. The key technique is folding gently at the end so the avocado stays in satisfying chunks rather than turning into a mash. It comes together in one bowl with minimal cleanup, making it an effortless go-to for weeknight dinners, potlucks, or a quick lunch. Serve it immediately while the cucumbers are crisp and the avocado is at its creamiest best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!