Dairy Free Avocado Cucumber Salad
This bright, refreshing salad is everything you want when the weather warms up — creamy avocado, cool crisp cucumber, and a zippy ginger-turmeric dressing that pulls it all together in the best way. The dressing is built entirely from pantry staples like extra-virgin olive oil and apple cider vinegar, so there's no dairy hiding anywhere in the mix. Scallions and fresh cilantro add a little sharpness and herby lift, while optional mint takes it somewhere almost spa-like if you're feeling fancy. The key move here is folding the dressing in gently so the avocado stays in satisfying chunks rather than turning into mush — worth the extra thirty seconds of care. It comes together in one large bowl with almost no effort, making it an ideal last-minute side for a cookout or a light lunch on its own. Serve it immediately so the cucumbers stay crisp and the avocado keeps that gorgeous green color.
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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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