
Bright, creamy, and loaded with fresh produce, this salad is the kind of dish that feels indulgent while checking every box for wholesome eating. Ripe avocado chunks, juicy cherry tomatoes, crisp cucumber, and red onion come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic really happens ā extra-virgin olive oil and fresh lime juice form a zesty, emulsified vinaigrette spiked with garlic, cumin, and a hint of red pepper flakes. Olive oil as the fat base and an abundance of vegetables and legumes make this a natural fit for the kind of plant-forward, healthy-fat eating that the Mediterranean approach champions. Optional black beans add plant protein and a hearty bite that can easily turn this into a light main course. The whole thing comes together in minutes with no cooking required ā just whisk, fold gently, and serve. It's the kind of recipe you'll come back to all summer long.
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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.
In a large mixing bowl, combine the avocado chunks, cherry tomatoes, cucumber, red onion, cilantro, and black beans, if using.
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