Macadamia Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado are a natural pairing, and this bright, herb-forward salad pulls them together in the most refreshing way. The dressing is where things get interesting — a quick whisk of olive oil, apple cider vinegar, fresh ginger, and turmeric gives every bite a warm, slightly earthy kick that feels anything but ordinary. Scallions add a gentle sharpness, while torn cilantro and optional fresh mint keep the whole bowl tasting clean and lively. The key move is folding the dressing in gently so the avocado stays in satisfying chunks rather than turning into a mash. Because every ingredient here is a whole, recognizable food, there's zero guesswork about what's in your bowl — no hidden nut oils, no processed add-ins to second-guess. It comes together in minutes and is best served right away while the cucumbers are still crisp and the avocado is perfectly fresh.
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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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