Capsaicin Free Avocado Cucumber Salad
Cool, creamy, and bright without a single source of heat, this salad is a genuinely satisfying option for anyone who needs to avoid capsaicin entirely. So many "fresh" salads sneak in jalapeños, chili flakes, or spicy dressings that make them completely off-limits, but every ingredient here is naturally gentle and flavorful on its own terms. Ripe avocado and crisp English cucumber are a dreamy pairing — buttery meets refreshing — and the scallions and cilantro add just enough savory punch to keep things interesting. The dressing leans on apple cider vinegar for brightness and freshly grated ginger for a warm, aromatic depth that feels lively without any burn. A touch of turmeric gives the whole bowl a gorgeous golden hue and a subtle earthiness that ties everything together beautifully. A scatter of fresh mint at the end is optional but highly recommended — it lifts the whole dish and makes it feel almost restaurant-worthy. This one comes together fast, requires zero cooking, and is the kind of salad you'll find yourself making on repeat all summer long.
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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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