Rice 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 adds a bright, herby lift that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā nothing fussy, but the result is surprisingly bold and well-rounded. Folding rather than stirring keeps those avocado chunks intact, so every bite has that satisfying, lush texture instead of turning into guacamole. Optional scallion greens on top add a mild oniony finish and a pop of color that makes the whole bowl look as good as it tastes. It comes together in minutes with no cooking required, making it an effortless go-to when you need something fresh and satisfying on the table fast.
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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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