Hazelnut Free Avocado Cucumber Salad
Cool, creamy avocado meets crisp cucumber in a salad that feels genuinely refreshing — the kind of dish that disappears fast at any table. The dressing is where things get interesting: a bright apple cider vinegar base with freshly grated ginger and a touch of turmeric gives it a warm, golden depth that you wouldn't expect from something so light. Scallions add a gentle bite, and the torn cilantro and optional mint keep every forkful lively. Tree nut allergies can make dressings and salads tricky when dining out, since nuts often sneak into vinaigrettes or toppings without much warning — but every single ingredient here is straightforward and easy to verify at the grocery store. The whole thing comes together in one large bowl with a quick whisk and a gentle fold, so there's no complicated technique standing between you and lunch. Serve it immediately so the avocado stays vibrant and the cucumbers hold their satisfying crunch.
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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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