Nutmeg 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 dressing is a punchy blend of fresh lime juice, lime zest, garlic, and cumin ā whisked together in seconds and bold enough to make every bite sing. Warm spices like nutmeg can sneak into all kinds of dressings and spice blends, but this one keeps things clean and straightforward, relying on cumin and a hit of red pepper flakes for its depth. Folding the dressing in gently is the key move here ā it keeps those avocado chunks intact so you get lush, buttery pieces rather than guacamole. Optional black beans add a hearty, protein-packed element that makes this work just as well as a main dish as it does a side. Everything comes together fast, and the ingredient list is short enough that you probably have most of it on hand already.
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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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