Mustard Free Avocado Cucumber Salad
Cool, creamy, and vibrant, this salad brings together silky avocado chunks and crisp cucumber slices in a way that feels both refreshing and satisfying. The dressing is where things get interesting — a bright apple cider vinegar base gets lifted by freshly grated ginger and a touch of turmeric, giving it a warm, golden hue and a subtle zing that ties everything together. Scallions add a gentle bite, while torn cilantro and optional fresh mint keep the whole bowl tasting clean and lively. Many store-bought dressings and pre-made salads sneak in mustard or mustard-derived emulsifiers, so mixing up your own vinaigrette from scratch is the smartest move — and this one comes together in minutes with pantry staples. The gentle folding technique keeps the avocado in beautiful, intact pieces rather than turning the whole thing into guacamole. It's best served right away so the cucumbers stay crisp and the avocado stays bright, making it an ideal last-minute side for any meal.
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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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