Carrageenan Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado come together in a salad that feels fresh, vibrant, and just a little unexpected. The dressing is where things get interesting — a quick whisk of extra-virgin olive oil, apple cider vinegar, grated ginger, and turmeric creates something bright and lightly earthy that coats every slice beautifully. Scallions add a gentle bite, while torn cilantro and optional fresh mint keep the whole bowl feeling lively and aromatic. Carrageenan, a common additive used to thicken and stabilize packaged dressings and creamy products, is completely off the table here — every ingredient is whole and straightforward, so you know exactly what you're eating. There are no store-bought shortcuts to second-guess, just real produce and pantry staples doing all the work. The key technique is a gentle fold rather than a toss, which keeps the avocado in satisfying chunks instead of turning the whole thing into a rough guacamole. Serve it right away and it's the kind of salad that disappears fast.
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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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