Seed Oil Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of thing you'll want to make on repeat all summer long. The dressing is built on extra-virgin olive oil and apple cider vinegar ā both clean, straightforward choices that keep this completely free of canola, soybean, sunflower, or any other refined seed oil. That matters more than people realize, since so many store-bought dressings and even "simple" salads sneak in cheap industrial oils without a second thought. Here, every ingredient earns its place: crisp cucumber, buttery avocado chunks, and torn cilantro all come together in a way that feels effortless but genuinely impressive. The cumin and garlic powder in the dressing add just enough warmth to keep things interesting without overpowering the fresh produce. Folding gently at the end keeps the avocado in chunky, satisfying pieces rather than a mash, so every bite has real texture. Serve it right away and it's an absolute showstopper alongside grilled proteins or as a light standalone lunch.
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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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