Turmeric 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 torn cilantro brings a bright, herby lift that ties everything together. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin ā bold enough to be interesting, light enough to let the produce shine. Cumin is the one warm spice in the mix, and it adds just a gentle earthiness without any of the golden-hued spices that can sneak into so many salad dressings and spice blends. Folding rather than tossing keeps those avocado chunks intact, so every bite has that satisfying, velvety texture instead of a green mush. A scatter of scallion greens on top adds a mild oniony finish if you want it. This one is best served right away while the cucumbers are still crisp and the avocado is at its freshest.
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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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