
Creamy avocado chunks, juicy cherry tomatoes, crisp cucumber, and a zippy cilantro lime dressing ā this salad is the kind of thing you'll want to make on repeat all summer long. The dressing comes together in minutes with olive oil, fresh lime juice, a touch of zest, garlic, and cumin, creating a bright, tangy coating that ties every bite together beautifully. Optional black beans add a hearty, protein-packed element that makes the whole bowl feel more like a meal than a side dish. Because every ingredient here is naturally whole and plant-based, there's zero concern about hidden tree nuts sneaking in through a store-bought dressing or a pre-mixed blend. The key move is folding gently so those gorgeous avocado pieces stay intact and don't turn to mush before they hit the table. Serve it immediately after dressing for the freshest flavor and the best texture ā though honestly, it's so good it rarely lasts long enough to worry about leftovers.
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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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