Eosinophilic Esophagitis Friendly Avocado Salad with Cilantro Lime Dressing

Total time15 min

Prep time15 min

Cook time0 min

4.7

(3)

Eosinophilic Esophagitis Friendly Avocado Salad with Cilantro Lime Dressing

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Ingredients

4 servings

For the salad

3 ripe avocados, halved, pitted, and cut into ¾-inch chunks
1 cup cherry tomatoes, halved
1 english cucumber, cut into ½-inch half-moons
¼ cup red onion, finely diced
¼ 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
½ tsp ground cumin
¼ tsp fine sea salt, plus more to taste
¼ tsp black pepper, freshly ground
¼ 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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