Vegetarian Avocado Cucumber Cilantro Salad
Crisp cucumber, buttery avocado, and bright cilantro come together in a salad that feels both refreshing and satisfying all at once. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, garlic powder, and a touch of cumin ā earthy, tangy, and just bold enough to make every bite interesting. Because the avocado is folded in gently rather than tossed aggressively, you get gorgeous chunks that hold their shape instead of turning into guacamole. Every ingredient here is naturally plant-based and straightforward, so there's no label-reading required and no swaps needed. Optional scallion greens scattered over the top add a mild oniony finish that pulls the whole bowl together. This is the kind of salad that disappears fast at a cookout or works just as well as a quick weeknight side ā best served immediately while the cucumbers are still crisp and the avocado is perfectly fresh.
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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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