Yeast Free Avocado Salad with Cilantro Lime Dressing
Creamy avocado, juicy cherry tomatoes, crisp cucumber, and bright cilantro come together in a bowl that feels both fresh and satisfying. The dressing is a simple whisk of olive oil, fresh lime juice, lime zest, garlic, and cumin ā bold, tangy, and completely homemade, so there's no need to scan a store-bought bottle for hidden fermented ingredients or additives. For anyone navigating a yeast-free lifestyle, salad dressings and canned goods can be sneaky culprits, but every component here is straightforward and easy to verify. The optional black beans add a hearty, protein-rich element that turns this from a light side into something you could genuinely call a meal. Folding the dressing in gently is the key move ā it keeps those avocado chunks intact and luscious rather than turning the whole thing into guacamole. A final squeeze of lime and a pinch of salt right before serving pulls everything into focus. It's the kind of dish that looks impressive on the table but comes together with almost no effort at all.
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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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