Coconut 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 a simple whisk of olive oil, fresh lime juice, lime zest, garlic, and cumin ā bold, tangy flavors that coat every bite without any heavy or exotic additions. Optional black beans make it heartier and add a nice earthy contrast to the richness of the avocado. Every single ingredient here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. The key to keeping this salad gorgeous is folding gently so the avocado stays in chunky, luscious pieces rather than turning into guacamole. Serve it immediately after dressing for the best texture and color ā it's the kind of dish that disappears fast at any table.
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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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