Turkey Free 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 with a whisper of cumin and optional red pepper flakes that ties every bite together. This is the kind of salad that feels indulgent without being heavy, and the optional black beans make it substantial enough to stand on its own as a light meal. Because every ingredient here is fresh, plant-based, and whole, there's zero guesswork about what's in it ā no processed proteins or hidden additives to navigate. The key technique is folding the dressing in gently so the avocado stays in satisfying, chunky pieces rather than turning into guacamole. Serve it immediately after dressing for the best texture, and don't skip tasting at the end ā an extra squeeze of lime can make the whole thing pop.
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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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