Rye Free Avocado Cucumber Cilantro Salad

Total time15 min

Prep time15 min

Cook time0 min

Rye Free Avocado Cucumber Cilantro Salad

Cool, creamy, and packed with bright herby 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 lifts the whole bowl with a fresh, almost citrusy note. The dressing comes together in seconds — just olive oil, apple cider vinegar, garlic powder, and cumin whisked into something that tastes way more complex than it has any right to. For anyone navigating grain sensitivities, this one is completely worry-free by nature, built entirely from produce, herbs, and pantry staples with zero hidden grains lurking in the mix. The gentle folding technique keeps the avocado in satisfying chunks rather than turning into mush, which makes every bite feel intentional and satisfying. A scatter of scallion greens on top adds a mild oniony finish that ties everything together beautifully. Serve it immediately while the cucumbers are still crisp and the avocado is at its creamiest best.

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Ingredients

4 servings

2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
½ cup fresh cilantro leaves, roughly torn
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 tbsp apple cider vinegar
¼ tsp garlic powder
¼ tsp ground cumin
½ tsp salt, or to taste
¼ 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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