Xanthan Gum Free Avocado Salad with Cilantro Lime Dressing
Bright, creamy, and loaded with fresh produce, this avocado salad is the kind of dish that disappears fast at any table. The dressing comes together with a quick whisk ā olive oil, fresh lime juice, zest, garlic, and cumin ā no thickeners or stabilizers needed, just real ingredients doing all the work. That matters a lot when you're avoiding xanthan gum, which sneaks into a surprising number of bottled dressings and pre-made sauces. Here, everything is made from scratch, so you know exactly what's going in. Chunky avocado, halved cherry tomatoes, crisp cucumber, and red onion all get folded together gently so the avocado stays intact and luscious rather than turning into guacamole. The optional black beans add a hearty, satisfying element that makes this work just as well as a light main as it does a side. Serve it right away for the best texture and that gorgeous pop of color.
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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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