Brazil Nut Free Avocado Cucumber Salad
Cool, creamy, and bright with a golden turmeric dressing, this cucumber and avocado salad is the kind of dish that disappears fast at any table. Crisp English cucumber slices and buttery avocado chunks get tossed with scallions and fresh cilantro, then dressed in a zippy apple cider vinegar and ginger vinaigrette that ties everything together beautifully. The whole thing comes together in one bowl with zero cooking required, making it an ideal choice for warm days when you want something fresh and satisfying without turning on the stove. Tree nut allergies can make navigating salads tricky when store-bought dressings and pre-made mixes sneak in unexpected ingredients, but every component here is straightforward and easy to verify. A gentle fold keeps the avocado intact and luscious rather than turning it into guacamole, so each bite has real texture and substance. Finish it with a scatter of torn mint leaves if you have them on hand — it adds an extra layer of freshness that really elevates the whole bowl. Serve it immediately for the best color and creaminess.
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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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