Tree Nut 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 cumin-spiked apple cider vinegar dressing ties everything together with a bright, slightly tangy kick. A generous handful of torn cilantro and optional scallion greens add a pop of color and freshness that makes the whole bowl feel alive. The dressing comes together with a quick whisk ā no blender, no special equipment, just a bowl and a few pantry staples. Folding the avocado in gently at the end keeps the chunks intact so every bite has that satisfying, velvety texture rather than a mushy mess. Every ingredient here is naturally free from tree nuts, so there's no need to scan labels or swap anything out ā just straightforward, wholesome produce and a simple vinaigrette. Serve it immediately for the best texture, though honestly it rarely lasts long enough to worry about leftovers.
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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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