Chestnut Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado chunks, juicy cherry tomatoes, crisp cucumber, and a zippy cilantro lime dressing ā this salad is the kind of thing you want to eat straight out of the bowl. The dressing comes together with a quick whisk of olive oil, fresh lime juice, zest, garlic, and a touch of cumin, giving every bite a bright, citrusy kick with just enough warmth underneath. Optional black beans make it heartier and more filling without complicating anything. Tree nut allergies can make navigating packaged salads and restaurant dressings genuinely stressful, but every single ingredient here is naturally free of that concern ā no hidden surprises, no label-scanning required. The key to keeping it beautiful is folding gently so the avocado stays in satisfying chunks rather than turning into guacamole. Serve it immediately after dressing for the freshest flavor and the best texture. It works as a vibrant side dish or a light lunch all on its own.
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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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