Emulsifier Free Avocado Cucumber Salad
Crisp cucumber, buttery avocado, and a bright, golden dressing make this salad one of those dishes that looks impressive but comes together in minutes. The dressing is a simple whisk of extra-virgin olive oil, apple cider vinegar, freshly grated ginger, and turmeric — no store-bought bottles, no hidden additives, just real ingredients doing all the work. That matters a lot when you're avoiding emulsifiers, since bottled dressings are one of the sneakiest places they tend to hide. Here, the oil and vinegar come together naturally, giving you a light, tangy coating that clings beautifully to every chunk of avocado and ribbon of cucumber. Scallions add a gentle bite, while torn cilantro and optional fresh mint keep things lively and herbaceous. Fold it together gently so the avocado stays in satisfying chunks rather than turning into a mash, and get it on the table right away for the best texture.
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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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