Red Meat Allergy Friendly Avocado Cucumber Cilantro Salad
Cool, creamy, and packed with fresh flavor, this salad is the kind of dish that disappears fast at any table. Ripe avocado and crisp English cucumber are a natural pairing, and the apple cider vinegar dressing ties everything together with just the right amount of brightness. A pinch of cumin and garlic powder gives the whole bowl a subtle warmth that makes it taste far more complex than the short ingredient list suggests. Every component here is plant-based, so there's zero concern about hidden animal proteins or cross-contact with red meat ā it's a genuinely clean, worry-free option straight from your own kitchen. Torn cilantro and optional scallion greens add a pop of color and herby freshness that makes the finished bowl look as good as it tastes. The key technique is folding the avocado in gently at the end so it stays in satisfying chunks rather than turning into a mash. Serve it immediately for the best texture, and don't be surprised when people ask for the recipe before they've even finished their first bite.
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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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