Black Pepper Free Avocado Cucumber Salad
Cool, creamy, and vibrantly green, this salad is the kind of dish that looks like it took way more effort than it actually did. Ripe avocado and crisp cucumber are a natural pairing — one rich and buttery, the other light and refreshing — and together they make something that feels genuinely special. The dressing is where things get interesting: a bright apple cider vinegar base gets warmth from fresh ginger and a golden hue from turmeric, delivering real depth of flavor without reaching for the pepper grinder once. For anyone navigating a sensitivity to black pepper, salads and dressings can be a minefield of hidden spice blends, but every ingredient here is clean and straightforward. A handful of scallions and torn cilantro add sharpness and herbal lift, while optional fresh mint takes the whole bowl in a slightly more summery direction. The key to pulling it off is a gentle fold — you want those avocado chunks to stay intact and lush, not turn into guacamole. Serve it right away while everything is at its freshest and the cucumbers still have that satisfying snap.
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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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