Beef Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright red onion come together in a bowl that looks as good as it tastes. The real star is the cilantro lime dressing ā a zippy blend of fresh lime juice, lime zest, garlic, and cumin that ties every ingredient together with a bold, citrusy punch. A handful of optional black beans adds a satisfying heartiness that makes this feel like a complete meal rather than just a side dish. Everything here is naturally plant-forward, so there's no need to swap out or substitute a single thing ā it's already built for anyone keeping beef off the menu. The key move is folding the dressing in gently so those avocado chunks stay intact and luxuriously creamy rather than turning into guacamole. Serve it immediately after dressing for the freshest flavor and the best texture ā this one doesn't like to wait around.
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Learn more āIngredients
4 servings
For the salad
- 3 ripe avocados, halved, pitted, and cut into Ā¾-inch chunks
- 1 cup cherry tomatoes, halved
- 1 english cucumber, cut into Ā½-inch half-moons
- Ā¼ cup red onion, finely diced
- Ā¼ 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
- Ā½ tsp ground cumin
- Ā¼ tsp fine sea salt, plus more to taste
- Ā¼ tsp black pepper, freshly ground
- Ā¼ 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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