Chestnut Free Avocado Cucumber Salad
Cool, creamy avocado meets crisp cucumber in a salad that feels genuinely refreshing — the kind of dish you want on the table when it's warm outside or you need something light but satisfying. The dressing is where things get interesting: a quick whisk of olive oil, apple cider vinegar, fresh ginger, and turmeric gives every bite a bright, slightly earthy kick that lifts the whole bowl. Scallions add a gentle sharpness, and a handful of torn cilantro keeps it feeling vibrant and fresh. Because this recipe is built entirely from whole produce and pantry staples, there's no need to scan labels or second-guess any ingredient — everything here is exactly what it looks like. Folding the dressing in gently is the key move, keeping those avocado chunks intact so you get lush, buttery pieces rather than a mash. Finish with a scatter of fresh mint if you have it on hand — it's optional, but it adds a lovely herbal note that makes the salad feel a little more special. Serve it immediately and it's genuinely stunning; simple enough for a weeknight, pretty enough for company.
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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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