Yeast Free Avocado Cucumber Salad
Crisp cucumber and buttery avocado come together in a salad that feels fresh, vibrant, and just a little bit fancy without requiring much effort at all. The dressing is where things get interesting — a quick whisk of olive oil, apple cider vinegar, grated ginger, and turmeric creates something bright and lightly tangy with a warm, earthy undertone. Scallions add a mild bite, while cilantro and optional fresh mint keep every forkful tasting clean and herbaceous. Avoiding yeast can sometimes mean scanning labels obsessively or second-guessing store-bought dressings, but this one is made entirely from scratch with whole, straightforward ingredients — no hidden additives to worry about. The gentle folding technique keeps the avocado in satisfying chunks rather than turning the whole bowl into guacamole, which makes a real difference in texture. It's the kind of salad that works as a light lunch, a side dish, or something you throw together when you want something nourishing without turning on the stove. Serve it immediately so the avocado stays bright and the cucumbers hold their satisfying crunch.
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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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