Vegetarian Avocado Cucumber Salad
Cool, creamy, and bright with fresh herbs, this salad is the kind of dish that looks effortlessly impressive but comes together in minutes. Thin-sliced English cucumber brings a satisfying crunch, while ripe avocado adds richness that makes every bite feel substantial. The dressing is where things get really interesting — apple cider vinegar, freshly grated ginger, and a touch of turmeric create a tangy, golden vinaigrette that's anything but ordinary. Scallions and torn cilantro layer in sharpness and freshness, and an optional scatter of mint at the end takes the whole bowl somewhere almost tropical. Because every ingredient here is whole and plant-based, there's no need to scan labels or second-guess anything — just straightforward, feel-good food. The key to keeping it beautiful is folding gently so the avocado stays in chunky, glossy pieces rather than turning into a mash. Serve it right away while the cucumbers are crisp and the colors are still vivid.
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!