AIP Friendly Avocado Cucumber Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that looks impressive but comes together in minutes. Ripe avocado and crisp cucumber are a natural pairing, and the ginger-turmeric dressing ties everything together with a warm, earthy depth that feels anything but boring. Every single ingredient here — from the apple cider vinegar to the scallions and cilantro — fits cleanly within autoimmune protocol guidelines, so there's no need to swap or second-guess anything. That can feel rare with salad dressings, which often sneak in nightshade-based spices or seed oils that don't work for this way of eating. The dressing is whisked together in one small bowl, and the whole salad is folded gently so the avocado stays in satisfying chunks rather than turning to mush. A handful of torn fresh mint on top is optional but genuinely worth it if you have it on hand. Serves four, making it a great side for a weeknight dinner or a light lunch you can feel good about.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, thinly sliced
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ½ tsp salt, or to taste
For serving
- 1 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, grated ginger, turmeric, and salt until combined and slightly emulsified.
- 2
Add the sliced cucumbers, avocado chunks, and scallions to a large mixing bowl.
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