Turmeric Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright cilantro come together in a bowl that looks as good as it tastes. The dressing is where the magic happens ā a zippy blend of fresh lime juice, lime zest, garlic, and cumin that ties every ingredient together without overpowering the natural richness of the avocado. For anyone avoiding turmeric, this kind of vibrant, flavor-packed salad can feel hard to find since so many store-bought dressings and spice blends sneak it in, but every single ingredient here is straightforward and easy to verify. The 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 dish. A gentle fold at the end keeps those avocado chunks intact, so you get luscious bites rather than guacamole. Serve it immediately for the freshest flavor, or prep the dressing ahead and toss just before eating.
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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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