Pescatarian Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright red onion come together in a bowl that looks as good as it tastes. The real star is the cilantro lime dressing ā a punchy, garlicky vinaigrette built from fresh lime juice, lime zest, cumin, and olive oil that ties every bite together with a citrusy kick. A can of black beans can be folded in for extra heartiness and plant-based protein, making this just as satisfying as a main course as it is a side. The key move here is folding the dressing in gently so the avocado stays in beautiful, buttery chunks rather than turning into guacamole. Everything in this recipe is naturally free of meat and seafood-adjacent concerns, so it fits effortlessly into a plant-forward pescatarian table without any substitutions required. It comes together in minutes and is best served right away while the avocado is fresh and the dressing is vibrant.
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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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