Pistachio Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, this cucumber and avocado salad is the kind of dish that disappears fast at any table. The combination of crisp half-moon cucumbers, buttery avocado chunks, and torn cilantro leaves is simple but genuinely satisfying. A quick whisked dressing of extra-virgin olive oil, apple cider vinegar, garlic powder, and cumin ties everything together with a subtle tang and warmth that keeps each bite interesting. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess what's hiding in a store-bought dressing. The gentle folding technique keeps the avocado in chunky, luscious pieces rather than turning the whole bowl into guacamole ā a small step that makes a big difference in texture. Optional scallion greens add a mild bite on top if you want a little extra freshness. Serve it right away and it's an effortless, crowd-pleasing side that works alongside grilled proteins, grain bowls, or honestly just a good piece of crusty bread.
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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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