Red Meat Allergy Friendly Avocado Cucumber Salad
This bright, refreshing salad is everything you want on a warm day — creamy avocado, cool crisp cucumber, and a zippy ginger-turmeric dressing that ties it all together beautifully. The combination of apple cider vinegar and fresh ginger gives the dressing a lively kick, while the turmeric adds a gorgeous golden hue and a subtle earthy depth. Scallions and torn cilantro keep things fresh and aromatic, and a handful of mint leaves at the end takes it somewhere truly special. Since every ingredient here is naturally plant-based and whole, there's zero guesswork about hidden animal proteins or cross-contamination from red meat sources — it's just clean, vibrant produce from start to finish. The technique is simple: whisk, toss, and fold gently so the avocado stays in satisfying chunks rather than turning into a mash. It comes together in minutes and is best served right away while the cucumbers are still crisp and the dressing is fresh. Whether you're building a full spread or just need something light and nourishing, this salad delivers serious flavor with almost no effort.
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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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