MSG Free Avocado Cucumber Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that looks effortless but tastes like you actually tried. Ripe avocado and crisp English cucumber are a natural pairing — one rich and buttery, the other clean and refreshing — and together they make a bowl that's genuinely hard to stop eating. The dressing is where things get interesting: a quick whisk of extra-virgin olive oil, apple cider vinegar, freshly grated ginger, and turmeric gives you something tangy, a little earthy, and subtly warm all at once. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers or seasoning blends to second-guess — just real food doing all the work. Scallions and torn cilantro add a savory, herby lift, and a handful of fresh mint at the end takes the whole thing somewhere unexpectedly bright. The key move is folding gently so the avocado stays in satisfying chunks rather than turning into a mash. Serve it right away while the cucumber is still crisp and the colors are at their most vivid.
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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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