Seed Oil Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright cilantro come together in a salad that feels indulgent but is genuinely good for you. The dressing is where this recipe really shines ā a zippy emulsion of extra-virgin olive oil, fresh lime juice, lime zest, garlic, and cumin that coats every chunk without overwhelming the fresh ingredients. For anyone avoiding industrially processed cooking oils, this one is completely straightforward: the only fat in the dressing is quality extra-virgin olive oil, so there's no need to scrutinize labels or swap anything out. A gentle fold keeps the avocado in satisfying, chunky pieces rather than turning the whole bowl into guacamole. Optional black beans add a hearty, protein-rich element that makes this work just as well as a light main as it does a side. Everything comes together in one bowl with minimal prep, and the result is vibrant, fresh, and deeply satisfying.
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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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