Gluten Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright cilantro come together in a bowl that looks as good as it tastes. The dressing is a punchy blend of fresh lime juice, lime zest, garlic, and cumin whisked with olive oil ā bold, citrusy, and completely made from scratch with nothing to second-guess. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient swapping required; it just works as written. The optional black beans add a hearty, protein-packed element that makes this feel like a full meal rather than a simple side. Folding the dressing in gently is the key move ā it keeps those avocado chunks lush and intact instead of turning everything into guacamole. Serve it immediately for the freshest flavor, or prep the dressing ahead and toss it together right before eating. This is the kind of effortless, crowd-pleasing dish that earns a permanent spot in your warm-weather rotation.
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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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