Shellfish Free Avocado Cucumber Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(11)

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 are a natural pairing, and the scallions add just enough sharpness to keep every bite interesting. The dressing is a simple whisk of olive oil, apple cider vinegar, fresh ginger, and turmeric — no cooking required, just bold flavor from pantry staples. Cilantro and optional fresh mint finish things off with an herby lift that makes the whole bowl feel fresh and vibrant. Because every ingredient here is straightforwardly plant-based and ocean-free, there's zero guesswork about hidden seafood additions that sometimes sneak into restaurant-style salads and bottled dressings. The key to pulling it off is a gentle fold when combining everything — you want those avocado chunks to stay intact and luscious, not turn into guacamole. Serve it immediately so the cucumber stays crisp and the colors stay gorgeous.

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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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