Rice Free Avocado Cucumber Salad
Cool, creamy, and bright with a golden turmeric dressing, this salad is the kind of dish that looks effortlessly impressive but comes together in minutes. Crisp English cucumber and buttery avocado chunks are a natural pairing, and the scallions add just enough bite to keep every forkful interesting. The dressing is where things get really good — apple cider vinegar and fresh ginger bring a zippy, slightly tangy edge that cuts through the richness of the avocado beautifully. A finishing scatter of cilantro and optional fresh mint lifts the whole bowl with herby freshness. Since every ingredient here is naturally grain-free and built around whole vegetables and a simple olive oil base, there's nothing to swap or second-guess — it just works. Serve it immediately after tossing so the avocado stays vibrant and the cucumbers hold their satisfying crunch.
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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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