Anti Inflammatory Avocado Cucumber Salad
This bright, cooling salad is the kind of dish that looks stunning on the table and takes almost no time to pull together. Creamy avocado and crisp cucumber are a natural pairing, and the scallions and fresh cilantro add just enough bite and herbal lift to keep every forkful interesting. The real star of the dressing is the combination of freshly grated ginger and turmeric whisked into extra-virgin olive oil and apple cider vinegar — two ingredients with serious anti-inflammatory credentials that also happen to taste incredible together. That golden dressing coats every slice and chunk without overpowering the fresh produce, which is exactly what you want from a salad built around whole, clean ingredients. A finishing scatter of torn mint takes it somewhere almost spa-like, though it's equally at home alongside grilled fish or tucked into a weekday lunch. Because everything is raw and simply dressed, there's no heat, no hidden additives, and no guesswork about what's actually in your bowl. Fold it together gently, serve it right away, and let the ingredients do the work.
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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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