Cashew Free Avocado Cucumber Salad
Cool, creamy, and bright with a golden turmeric dressing, this salad is the kind of dish that disappears fast at any table. Crisp cucumber slices and buttery avocado chunks are a natural pairing, and the scallions add just enough bite to keep every forkful interesting. The dressing comes together in seconds — olive oil, apple cider vinegar, fresh ginger, and turmeric whisked into something that tastes far more complex than the effort involved. A gentle fold keeps the avocado intact and luscious rather than turning the whole bowl into guacamole, which makes all the difference in presentation. Fresh cilantro scattered on top adds an herby lift, and a handful of mint at the end takes it somewhere almost refreshing enough to eat twice in one sitting. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress — just clean, vibrant produce doing exactly what it should. Serve it immediately for the best texture, though honestly it rarely lasts long enough to worry about.
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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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