Turkey 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 chunks are tossed in a zippy apple cider vinegar dressing seasoned with cumin and garlic powder ā simple ingredients that punch well above their weight. The key move here is folding everything gently so the avocado stays in satisfying chunks rather than turning into a mash. Torn cilantro leaves and optional scallion greens add a pop of color and a fresh, slightly oniony finish that ties the whole bowl together. Because every ingredient here is whole and plant-based, there's no need to scan labels or worry about hidden animal proteins sneaking into your meal. Serve it immediately after tossing so the cucumbers stay crisp and the avocado keeps that gorgeous green color.
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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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