Seed Oil Free Avocado Cucumber Salad
Crisp cucumber, buttery avocado, and bright scallions come together in a salad that feels genuinely refreshing — the kind of dish that disappears fast at any table. The dressing is where things get interesting: extra-virgin olive oil, apple cider vinegar, freshly grated ginger, and a touch of turmeric create something vibrant and a little unexpected without a single processed or industrial oil in sight. That matters more than people realize, since so many store-bought dressings and even homemade recipes default to canola, soybean, or sunflower oil without a second thought. Here, the olive oil does all the heavy lifting, coating the vegetables in a clean, fruity richness that actually lets the other flavors shine. A gentle fold keeps the avocado in satisfying chunks rather than a mash, and the torn cilantro and optional mint on top add a herby finish that makes the whole bowl feel a little special. It comes together in minutes and is best served right away while everything is still crisp and the colors are vivid.
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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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