Vegan Avocado Salad with Cilantro Lime Dressing
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 dressing is a quick whisk of olive oil, fresh lime juice, zest, garlic, and cumin ā no store-bought bottles needed, and every ingredient is naturally plant-based without any substitutions required. Optional black beans add a hearty, protein-rich boost that makes this feel like a complete meal rather than just a side. The key move is folding everything gently so the avocado stays in lush, chunky pieces instead of turning into guacamole. A final taste-and-adjust with extra salt or lime juice right before serving means the flavors are always perfectly dialed in. This is the kind of dish that disappears fast at a cookout or weeknight dinner table, so you may want to double it.
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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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