Vegetarian Avocado Salad with Cilantro Lime Dressing
Creamy avocado chunks, juicy cherry tomatoes, crisp cucumber, and a zippy cilantro lime dressing ā this salad is the kind of thing you want to eat straight out of the bowl. The dressing comes together in minutes with olive oil, fresh lime juice, lime zest, garlic, and a touch of cumin, giving every bite a bright, slightly smoky kick. Folding rather than tossing keeps those avocado pieces intact, so you get gorgeous, buttery chunks instead of guacamole. Optional black beans add a hearty, protein-packed element that makes this feel like a full meal rather than just a side. Everything here is whole, plant-based, and naturally free of meat or animal by-products, so there's zero guesswork about whether it fits your table. It's best served right away while the avocado is fresh and the dressing is vibrant, though a quick squeeze of extra lime before serving never hurts.
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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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