Pescatarian Avocado Cucumber Salad
Crisp cucumber and buttery avocado are a natural pairing, and this salad brings them together with a bright, golden dressing that genuinely elevates both. The combination of apple cider vinegar, fresh ginger, and turmeric gives the whole bowl a lively, slightly earthy kick that feels far more interesting than your average vinaigrette. Scallions add a gentle sharpness, while torn cilantro and optional fresh mint keep things herbaceous and fresh right up until the last bite. The folding technique matters here — going gently means the avocado stays in satisfying chunks rather than turning into a mash, so every forkful has real texture. It comes together in one large bowl with no cooking required, making it an effortless choice for a light lunch, a vibrant side dish, or a starter that looks like you put in way more effort than you did. Since every ingredient is whole and plant-based, this fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed.
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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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