Sesame Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright cilantro come together in a salad that feels both fresh and satisfying all at once. The dressing is the real star here ā a zesty blend of fresh lime juice, lime zest, olive oil, garlic, and cumin that ties every bite together with a bold, citrusy punch. Optional black beans add a hearty, protein-rich element that makes this work just as well as a light main course as it does a vibrant side dish. Sesame oils and tahini-based dressings show up constantly in salads like this, so it's genuinely refreshing to have a recipe built entirely around clean, whole ingredients with zero hidden allergen concerns. Everything gets folded together gently so the avocado stays in satisfying chunks rather than turning into guacamole. It comes together in minutes and is best served right away while the colors are vivid and the textures are at their peak.
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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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