Soy Free Avocado Cucumber Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(11)

This bright, refreshing salad is the kind of dish that looks stunning on the table and comes together in minutes. Creamy avocado and crisp cucumber are a classic pairing, but the dressing here is what really sets it apart — a zippy blend of apple cider vinegar, fresh ginger, and turmeric that adds warmth and a gorgeous golden hue. Scallions and torn cilantro bring a little sharpness and herby freshness, while optional mint leaves take it somewhere almost spa-like. Everything in this recipe is naturally free of soy, so there's no need to scrutinize labels or swap out any ingredients — it's just clean, whole food from start to finish. The key technique is folding the dressing in gently so the avocado stays in satisfying chunks rather than turning into guacamole. Serve it immediately for the best texture, though the flavors are bold enough to hold up even as a packed lunch. It works beautifully as a light standalone meal or alongside grilled fish, roasted chicken, or anything else coming off the heat.

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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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