Fish Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado come together in a salad that feels fresh, vibrant, and just a little unexpected. The dressing is where the magic happens — a bright apple cider vinegar base gets a warm, earthy lift from freshly grated ginger and turmeric, making every bite feel lively rather than flat. Scallions add a gentle bite, while torn cilantro and optional fresh mint bring an herby finish that keeps things light and aromatic. Gently folding the dressing in rather than tossing hard means those gorgeous avocado chunks stay intact and creamy instead of turning into mush. Everything here is completely plant-based and built from whole, straightforward ingredients, so there's zero guesswork about what's in the bowl — no hidden seafood-derived additives or dressings to second-guess. It comes together in minutes and is best served right away while the cucumbers are still crisp and the avocado is at peak creaminess.
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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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