Vegan Avocado Cucumber Salad
This bright, refreshing salad is the kind of dish that looks stunning on the table while taking almost no effort to pull together. Creamy avocado chunks and cool, crisp cucumber slices are a natural pairing, and the scallions add just enough sharpness to keep things interesting. The real star is the dressing — a zippy blend of apple cider vinegar, fresh ginger, and turmeric that gives every bite a warm, golden depth you wouldn't expect from something this simple. Everything here is completely plant-based by nature, with no swaps or substitutions needed, which makes it an effortless choice for anyone cooking without animal products. A handful of torn cilantro and optional fresh mint finish the bowl with an herby lift that makes it feel genuinely special. The key technique is folding rather than tossing, so the avocado stays in satisfying chunks instead of turning into a mash. Serve it right away for the best texture and color — this one doesn't like to wait.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!