Celery Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and a zippy cilantro lime dressing come together in a bowl that feels fresh, vibrant, and genuinely satisfying. The dressing is whisked together from scratch ā olive oil, fresh lime juice, zest, garlic, and a touch of cumin ā so every element is clean and accounted for, with no hidden fillers or mystery blends to worry about. Optional black beans add a hearty, protein-packed boost that makes this work just as well as a light main as it does a side. The key to keeping those gorgeous avocado chunks intact is a gentle fold rather than a stir, so you get luscious bites rather than guacamole. Everything comes together in one bowl with minimal prep, making it an easy win for weeknight dinners, potlucks, or meal prep. Serve it immediately for the best texture, or squeeze a little extra lime over the top to keep things bright if you're letting it sit for a few minutes.
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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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