Creamy avocado, juicy cherry tomatoes, crisp cucumber, and a bright cilantro-lime dressing come together in a bowl that feels both refreshing and genuinely satisfying. The folate found naturally in avocado and black beans makes this an especially smart choice during pregnancy, when that nutrient is doing some serious heavy lifting. The dressing is whisked together from scratch ā olive oil, fresh lime juice, garlic, and cumin ā so you know exactly what's going into every bite, no mystery ingredients or preservatives involved. Keeping raw fish, deli meats, and unpasteurized ingredients off the plate is a constant mental checklist when you're expecting, and this salad sidesteps all of that entirely with whole, straightforward produce. A gentle fold at the end keeps those avocado chunks intact, so you get lush, buttery pieces in every spoonful rather than a mashed-up mess. The optional black beans add a hearty protein boost that makes this work as a light lunch on its own, not just a side. Serve it right away and it's the kind of dish that disappears fast ā bright, zesty, and exactly what a tired first trimester (or third) craving actually wants.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
