Lactose 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 real star is the zesty lime dressing ā a quick whisk of olive oil, fresh lime juice, lime zest, garlic, and cumin that ties every ingredient together with bold, citrusy punch. Everything here is naturally free of dairy, so there's no swapping, substituting, or label-reading required ā just fresh, whole ingredients doing exactly what they're supposed to do. Optional black beans add a hearty, protein-rich element that makes this work just as well as a light main course as it does a side. The key move is folding the dressing in gently so the avocado stays in satisfying chunks rather than turning into guacamole. A final taste and squeeze of extra lime right before serving keeps the flavors sharp and vibrant. This is the kind of salad that disappears fast, so you might want to double it.
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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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