Yeast Free Salmon and Cucumber Salad

Cool, bright, and loaded with fresh herbs, this poached salmon salad is the kind of dish that feels like a restaurant lunch you made at home in under half an hour. The salmon is gently poached in ginger-infused water until it's perfectly flaky and tender, then folded into crisp cucumber, creamy avocado, and a handful of cilantro and mint that make every bite feel alive. A simple apple cider vinegar and olive oil dressing ties it all together with just enough tang and warmth from the fresh grated ginger. Avoiding yeast can get tricky with dressings and condiments, since vinegar-based products and store-bought sauces often sneak in fermented or yeast-derived ingredients — but every component here is straightforward and easy to verify. Apple cider vinegar in small amounts is generally well-tolerated on a yeast-free approach, and the rest of the dressing is just olive oil, honey, and fresh ginger, so there's nothing hidden to worry about. It's light enough to serve on a warm day but satisfying enough to stand on its own as a full meal, especially with a squeeze of lemon over the top right before eating.

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