Anti Inflammatory Avocado Salad with Cilantro Lime Dressing
This vibrant, creamy salad is everything you want on a warm day — cool cucumber, juicy cherry tomatoes, and buttery chunks of ripe avocado all tossed in a bright cilantro lime dressing that comes together in minutes. Avocado is one of the most celebrated foods for reducing inflammation, and pairing it with extra-virgin olive oil doubles down on those healthy monounsaturated fats. The fresh lime juice and zest add a punchy citrus note, while ground cumin gives the dressing a subtle warmth that ties every bite together. Red onion and fresh cilantro bring color and a little sharpness that keeps the richness of the avocado perfectly in check. Optional black beans make it heartier and add plant-based protein if you want to turn this into a more filling meal for all four servings. Everything is raw, whole, and unprocessed — exactly the kind of ingredient list that makes eating well feel effortless rather than restrictive. Fold gently, serve immediately, and watch it disappear.
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Learn more →Ingredients
4 servings
For the salad
- 3 ripe avocados, halved, pitted, and cut into ¾-inch chunks
- 1 cup cherry tomatoes, halved
- 1 english cucumber, cut into ½-inch half-moons
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 can (15 oz) black beans, drained and rinsed (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 small garlic clove, finely minced
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, freshly ground
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, cumin, salt, black pepper, and crushed red pepper flakes, if using, until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the avocado chunks, cherry tomatoes, cucumber, red onion, cilantro, and black beans, if using.
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