Barley Free Avocado Cucumber Salad
Crisp cucumber, buttery avocado, and a golden turmeric-ginger dressing come together in a salad that feels both refreshing and a little bit special. The whole thing comes together in one bowl with a quick whisk and a gentle fold — no cooking required, no complicated steps. Scallions and fresh cilantro add a bright, herby lift, while the apple cider vinegar dressing keeps every bite lively and light. Because every ingredient here is naturally whole and unprocessed, there's no need to scan labels or second-guess anything hiding in a sauce or seasoning packet. The optional fresh mint at the end is a small touch that makes a surprisingly big difference, so don't skip it if you have some on hand. Serve it immediately to catch the avocado at its creamiest and the cucumbers at their crispest — this one doesn't like to wait.
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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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