Eggless Avocado Cucumber Salad
This bright, refreshing salad is the kind of dish that looks stunning on the table with almost zero effort. Creamy avocado and cool cucumber slices come together with a zippy apple cider vinegar dressing that gets a warm, earthy kick from fresh ginger and turmeric. Scallions and torn cilantro add layers of flavor that make every bite feel lively and a little unexpected. The dressing whisks up in seconds, and the whole thing comes together in one big bowl — no cooking required. Since every ingredient here is naturally free of eggs, there's no need to scan labels or swap anything out; it just works as written. The key move is folding the dressing in gently so those avocado chunks stay intact and creamy rather than turning into mush. Finish it with a scatter of fresh mint if you have it on hand — it's optional, but it takes the whole salad somewhere really special.
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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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