Macadamia Free Avocado Salad with Cilantro Lime Dressing

Total time15 min

Prep time15 min

Cook time0 min

4.7

(3)

Macadamia 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 — a quick whisk of olive oil, fresh lime juice, garlic, and cumin that ties every ingredient together with a punchy, citrusy kick. A handful of black beans can be stirred in for extra heartiness, making this just as satisfying as a light main as it is a vibrant side. Because every component here is a whole, recognizable ingredient, there's no need to scan labels or second-guess what's hiding in a store-bought dressing. The key to keeping those avocado chunks intact is a gentle fold rather than a stir — you want glossy, buttery pieces, not guacamole. Serve it right away while everything is fresh and the dressing is still bright, and don't skip the final taste-and-adjust step — a little extra lime at the end can make the whole dish sing.

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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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