Hazelnut Free Avocado Salad with Cilantro Lime Dressing

Total time15 min

Prep time15 min

Cook time0 min

4.7

(3)

Hazelnut 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 vibrant as it tastes. The real star is the zesty lime dressing — whisked together with olive oil, fresh lime juice, garlic, and a touch of cumin — which ties every ingredient into something that feels far more impressive than the effort involved. A handful of black beans can be folded in for extra substance, making this equally at home as a light lunch or a crowd-pleasing side. Tree nut allergies can make navigating dressings and salads tricky, especially with store-bought options that sometimes sneak in unexpected oils or shared-facility warnings — but every single ingredient here is straightforward and easy to verify. The gentle folding technique keeps those avocado chunks intact, so you get lush, buttery bites rather than guacamole. Serve it immediately after dressing for the freshest flavor and the best texture.

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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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