Soy 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 apple cider vinegar dressing ties everything together with just enough tang to keep each bite lively. A pinch of cumin adds a subtle warmth that makes the whole bowl feel a little more interesting than your average toss-and-serve salad. Every single ingredient here is naturally free of soy ā no sauces, no emulsifiers, no label-reading required. The dressing comes together in seconds right in the mixing bowl, and the gentle folding technique keeps the avocado in beautiful, intact chunks rather than a green mush. Optional scallion greens scattered over the top add a pop of color and a mild oniony finish that really pulls the presentation together. Serve it immediately for the best texture, or prep the dressing and cucumber ahead and add the avocado just before eating.
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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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