Honey Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright cilantro come together in a bowl that feels both fresh and deeply satisfying. The dressing is the real star here ā a punchy blend of fresh lime juice, lime zest, garlic, and cumin that coats every chunk of avocado without a drop of sweetener in sight. So many store-bought dressings and even homemade vinaigrettes sneak in honey or agave for balance, but this one relies entirely on citrus and spice to do that job beautifully. The optional black beans add a hearty, protein-packed element that turns a simple side into something you could genuinely call a meal. Folding rather than tossing keeps the avocado intact, so you get satisfying bites instead of green mush. It comes together in minutes and is best served right away while everything is vibrant and the avocado is at its creamiest.
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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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