Pescatarian 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 a natural pairing, and the cumin-spiked apple cider vinegar dressing ties everything together with just enough tang and warmth. Torn cilantro leaves add a pop of freshness that makes the whole bowl feel alive, while optional scallion greens give it a mild, savory finish. The dressing comes together with a quick whisk ā no blender, no fuss ā and the gentle folding technique keeps those avocado chunks intact so every bite is satisfying rather than mushy. It's entirely plant-based, so it works beautifully as a side or a light main alongside grilled fish or shrimp. Serve it right away for the best texture, though the flavors are bold enough to hold up even as you're plating the rest of the meal.
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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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