Walnut 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 cucumber half-moons and buttery avocado chunks get tossed in a punchy apple cider vinegar dressing spiked with cumin and garlic powder ā it's simple but genuinely craveable. The cilantro adds a fresh, grassy note that ties everything together, and a scatter of scallion greens on top makes it look like you put in way more effort than you did. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved ā just clean, whole-food cooking. The key technique is folding the avocado in gently at the end so it stays in satisfying chunks rather than turning into guacamole. Serve it immediately after dressing for the best texture, though the flavors are bold enough to hold up even if it sits for a few minutes. Whether it's a weeknight side or a cookout contribution, this one earns a permanent spot in the rotation.
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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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