Yeast 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 seasoned with cumin and garlic powder ā simple ingredients that deliver serious flavor. Because the whole thing comes together in one bowl with no baking, no fermentation, and no leavening agents anywhere in sight, it's a genuinely easy win for anyone navigating a yeast-free lifestyle. Apple cider vinegar brings the tang without any of the yeast-derived additives that can sneak into bottled dressings, so you stay in full control of what's on your plate. A generous handful of torn cilantro and optional scallion greens keep everything feeling fresh and vibrant. Fold gently when you add the avocado ā you want lush, intact chunks, not guacamole. Serve it right away and it's an absolute showstopper alongside grilled proteins or as a light standalone lunch.
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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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