Paleo Avocado Cucumber Salad
Crisp cucumber and buttery avocado are a natural pairing, and this salad leans into that combination with a bright, punchy dressing that pulls everything together. The vinaigrette — built from extra-virgin olive oil, apple cider vinegar, fresh ginger, and turmeric — adds warmth and a subtle tang without any sugar, grains, or processed ingredients in sight. Every single component here is whole and unprocessed, which is exactly what makes this such an effortless fit for anyone eating ancestrally. Scallions and torn cilantro keep things fresh and a little herby, while optional mint at the end lifts the whole bowl with a cool finish. The key move is folding the dressing in gently so the avocado stays in satisfying chunks rather than turning into mush. It comes together in one bowl with no cooking required, making it an ideal side for grilled proteins or a light standalone lunch. Serve it immediately so the cucumbers stay crisp and the avocado stays vibrant.
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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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