Legume Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado are a natural pairing, and this salad brings them together in the most refreshing way. The dressing is where things get interesting — a bright apple cider vinegar base with freshly grated ginger and a touch of turmeric gives every bite a warm, golden depth that feels anything but ordinary. Scallions add a mild bite, while torn cilantro and optional fresh mint keep the whole bowl feeling light and herbaceous. Because every ingredient here is a whole vegetable, fruit, or pantry staple, there's no need to scan labels for hidden legume derivatives or sneaky bean-based fillers that can show up in store-bought dressings. The key technique is the gentle fold — you want those avocado chunks to stay intact and creamy rather than turning into guacamole. This one is best served right away so the cucumbers stay crisp and the avocado holds its color and texture. It works beautifully as a side dish or a light lunch on its own.
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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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