Lupin Free Avocado Cucumber Salad
Crisp cucumber, buttery avocado, and bright scallions come together in a salad that feels fresh and vibrant without requiring any real effort. The dressing is the quiet star here — a quick whisk of olive oil, apple cider vinegar, freshly grated ginger, and turmeric creates something golden, tangy, and just a little earthy. Everything gets gently folded together so the avocado stays in satisfying chunks rather than turning into a mash. A scatter of torn cilantro and optional fresh mint on top gives it that finishing touch that makes it look as good as it tastes. For anyone navigating lupin sensitivities, this kind of recipe is a genuine relief — every single ingredient is a whole food you can pick up without squinting at a label. There are no flour blends, no packaged dressings, and no processed components where lupin flour might sneak in as a filler or thickener. It's the kind of dish you can serve confidently at a gathering or throw together for a weekday lunch without a second thought. Serve it immediately after tossing so the cucumbers stay crisp and the avocado holds its color beautifully.
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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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