Capsaicin Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado chunks, 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 built on olive oil, fresh lime juice, a touch of zest, garlic, and cumin ā bold and tangy without any heat, since the red pepper flakes listed in the recipe are completely optional and easy to leave out. That makes this a genuinely comfortable choice for anyone avoiding capsaicin, because every other ingredient is naturally free of chili-derived heat. Black beans are also optional, so you can bulk it up for a heartier meal or keep it light depending on what you're in the mood for. The key to pulling it off is folding the dressing in gently so those avocado pieces stay intact and luscious rather than turning into guacamole. Serve it right away while everything is at its freshest and the lime is still singing.
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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)
Can be omittedcrushed red pepper
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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