Coconut Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado are a natural pairing, and this salad leans into that combination with a bright, golden dressing that makes every bite feel intentional. The vinaigrette comes together in seconds — just olive oil, apple cider vinegar, fresh ginger, and turmeric whisked until slightly emulsified — and it coats the vegetables in a way that feels light but genuinely flavorful. Scallions add a mild sharpness, while torn cilantro and optional fresh mint keep things herbaceous and fresh. The key move is folding the dressing in gently so the avocado stays in satisfying chunks rather than turning into a mush. Every ingredient here is straightforward and naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. It's the kind of salad that works as a quick weeknight side or something you'd actually want to bring to a gathering — simple, vibrant, and ready to eat the moment it's dressed.
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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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