Vegan Avocado Cucumber Cilantro Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that disappears fast at any table. Chunks of ripe avocado and crisp cucumber get tossed in a punchy apple cider vinegar dressing spiked with cumin and garlic powder ā simple pantry staples that deliver serious flavor. Torn cilantro leaves weave through every bite, and a scatter of scallion greens on top adds a mild, fresh finish. Everything in this bowl is 100% plant-based, so there's no swapping or substituting needed ā it's naturally free of animal products from start to finish. The key move is folding the avocado in gently at the end so it stays in satisfying chunks rather than turning into a mash. It comes together in one bowl with just a whisk and a fold, making it an effortless go-to for weeknight dinners, potlucks, or meal prep. Serve it immediately for the best texture, while the cucumbers are still crisp and the avocado is perfectly creamy.
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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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