Xanthan Gum 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. Ripe avocado and crisp English cucumber are a natural pairing — one rich and buttery, the other clean and refreshing — and the cilantro ties it all together with a pop of green flavor. The dressing is a simple whisk of olive oil, apple cider vinegar, garlic powder, and cumin, which means every single ingredient is whole and straightforward with zero additives to second-guess. For anyone navigating thickener-free eating, salad dressings can be a sneaky source of hidden binders, but making your own here takes about thirty seconds and tastes far better than anything bottled. Folding the avocado in gently rather than tossing keeps the chunks intact and gives the finished bowl a gorgeous, chunky texture. A scatter of scallion greens on top adds a mild oniony bite that rounds everything out beautifully. Serve it right away while the cucumber is still crisp and the avocado is at its creamiest best.
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Learn more →Ingredients
4 servings
- 2 english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- ½ cup fresh cilantro leaves, roughly torn
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ 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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