Paleo Avocado Salad with Cilantro Lime Dressing
Creamy avocado chunks, juicy cherry tomatoes, crisp cucumber, and a bright cilantro lime dressing ā this salad is the kind of thing you want to eat straight out of the bowl. Every ingredient is whole and clean, which is exactly what makes it such a natural fit for anyone eating closer to the earth and avoiding processed foods. The dressing comes together with a quick whisk of olive oil, fresh lime juice, garlic, and cumin, delivering bold, zesty flavor without a single grain or refined ingredient in sight. Folding everything together gently keeps those avocado pieces intact, so each bite has that lush, buttery texture rather than turning into guacamole. The optional black beans add heartiness if you want them, but the salad stands beautifully on its own as a lighter, produce-forward plate. It's the kind of recipe that looks impressive but asks almost nothing of you ā just a knife, a bowl, and good ripe avocados.
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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)
Can be omitted(15 oz) black beans
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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