Shellfish Free Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, 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 cumin-spiked apple cider vinegar dressing ties everything together with just the right amount of tang. Torn cilantro leaves add a pop of freshness that makes the whole bowl feel alive, while optional scallion greens give a mild oniony finish if you want a little extra depth. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's zero guesswork about what's in your bowl. The technique is simple but smart ā folding the avocado in gently at the end keeps those chunks intact and gorgeous rather than turning into mush. It comes together in one bowl with no cooking required, making it an effortless go-to for weeknight dinners, potlucks, or anything in between. Serve it immediately to catch the cucumbers at their crispest and the avocado at its creamiest.
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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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