Oats Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado are a natural pairing, and this salad leans into that combination with a bright, golden dressing that makes every bite feel intentional. The vinaigrette comes together in minutes — just olive oil, apple cider vinegar, fresh ginger, and a touch of turmeric whisked into something genuinely craveable. Scallions add a mild sharpness, while torn cilantro and optional fresh mint keep things lively and herbaceous right up until serving. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved — just whole, straightforward produce and pantry staples. The key technique is folding rather than tossing, which keeps those avocado chunks intact and gives the salad a luxurious, almost creamy texture without any added dairy. It's best served immediately so the cucumbers stay crisp and the avocado stays vibrant, making it a perfect 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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