Barley Free Avocado Salad with Cilantro Lime Dressing

Total time15 min

Prep time15 min

Cook time0 min

4.7

(3)

Barley Free Avocado Salad with Cilantro Lime Dressing

Creamy avocado chunks, juicy cherry tomatoes, crisp cucumber, and a zippy cilantro lime dressing — this salad is bright, fresh, and genuinely hard to stop eating. The dressing comes together with a quick whisk of olive oil, fresh lime juice, zest, garlic, and cumin, delivering a bold, tangy punch that ties every ingredient together beautifully. Folding rather than tossing keeps those avocado pieces intact, so every bite has that luscious, buttery texture instead of a green mush. Optional black beans add a hearty, protein-packed element that makes this feel like a full meal rather than just a side. Every single ingredient here is naturally free of barley and barley-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome produce and pantry staples. It's the kind of dish that works equally well as a light lunch, a cookout side, or a quick weeknight addition to grilled proteins. Serve it immediately after dressing for the best texture and color.

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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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