Beef Free Avocado Cucumber Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(11)

Crisp cucumber and buttery avocado are a natural pairing, and this salad brings them together with a bright, golden dressing that makes every bite feel a little special. The combination of apple cider vinegar, fresh ginger, and turmeric gives the whole bowl a zingy, slightly earthy warmth that goes way beyond your average tossed salad. Scallions add a gentle bite, while torn cilantro and optional fresh mint keep things herbaceous and lively. The technique here is all about a gentle fold — you want those avocado chunks to stay intact and creamy rather than turning into guacamole, so take your time and let the dressing do the work. Everything is completely plant-based and naturally free from any animal proteins, so it works beautifully as a standalone lunch or a vibrant side dish at any table. It comes together in one large bowl with no cooking required, which means less cleanup and more time enjoying the results. Serve it immediately so the cucumbers stay crisp and the avocado holds its gorgeous color.

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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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