Pistachio Free Avocado Cucumber Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that disappears fast at any table. Crisp cucumber slices and buttery avocado chunks get tossed in a zingy apple cider vinegar dressing spiked with fresh ginger and turmeric, giving every bite a little warmth and depth. Scallions add a mild sharpness, while torn cilantro and optional fresh mint keep things light and aromatic. The whole thing comes together in one bowl with just a gentle fold — no cooking required, and no risk of mashing the avocado into a paste if you take it slow. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects, built entirely from fresh produce, olive oil, and pantry staples. It's the kind of clean, vibrant salad that works as a side for grilled proteins, a topping for grain bowls, or honestly just eaten straight from the bowl. Serve it immediately so the cucumbers stay crisp and the avocado holds its gorgeous color.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!