Brazil Nut Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and a bright cilantro lime dressing come together in a salad that feels both fresh and satisfying. The dressing is whisked together from scratch ā olive oil, fresh lime juice, zest, garlic, and a touch of cumin ā so every ingredient is completely transparent and easy to verify. That matters when you're navigating tree nut allergies, since packaged dressings and restaurant salads can hide unexpected additions without any clear labeling. Tossing in a can of black beans is an easy optional move that adds heartiness and makes this work as a light lunch rather than just a side. The key technique here is folding gently so the avocado stays in satisfying chunks rather than turning into guacamole. Serve it immediately after dressing for the best texture and color, though the components can be prepped ahead and combined at the last minute.
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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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