Xanthan Gum Free Salmon and Cucumber Salad
Cool, flaky poached salmon meets crisp cucumber, creamy avocado, and a bright tangle of fresh herbs in a salad that feels genuinely restaurant-worthy. The salmon is gently poached in ginger-infused water, which keeps it incredibly tender and gives it a subtle warmth that plays beautifully against the cool vegetables. A simple whisked dressing of apple cider vinegar, olive oil, honey, and fresh ginger pulls everything together without any thickeners or stabilizers — just real ingredients doing all the work. That matters a lot when you're avoiding xanthan gum, which sneaks into a surprising number of bottled dressings and processed sauces. Every component here is naturally clean: fresh produce, good olive oil, a drizzle of lemon juice, and nothing you'd need to second-guess on a label. The mint and cilantro add a pop of freshness that makes this feel light even though the salmon and avocado give it real staying power. It comes together quickly and is best served right away while the herbs are vibrant and the avocado is still perfectly creamy.
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin-on
- 4 cups water
- ½ tsp salt
- 3 slices fresh ginger
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp salt
For the salad
- 1 large english cucumber, halved lengthwise and thinly sliced
- 1 large avocado, pitted and diced
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh mint leaves, torn
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the water, salt, and ginger slices in a medium saucepan and bring to a gentle simmer over medium heat. Slide the salmon fillet in skin-side down, reduce the heat to low, and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part, about 10–12 minutes. The flesh should be opaque throughout and flake easily when pressed.
- 2
Transfer the salmon to a plate and let it rest for 10 minutes. Discard the poaching liquid and ginger slices. Once cool enough to handle, peel away and discard the skin, then flake the salmon into large chunks.
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