Pork Free Avocado Cucumber Cilantro Salad
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, apple cider vinegar, garlic powder, and cumin ā earthy, tangy, and just bold enough to make every bite interesting. Everything here is naturally plant-based and free from any meat or animal-derived products that might cause concern, so you can serve it confidently to a wide range of guests. The key technique is folding the avocado in gently at the end so it stays in satisfying chunks rather than turning into a mash. Optional scallion greens scattered on top add a subtle oniony finish and a pop of color. Serve it immediately after tossing for the freshest texture and the most vibrant flavors.
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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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