Barley Free Cucumber Avocado Lime Salad
Crisp cucumber and buttery avocado come together in a bright, refreshing salad that feels like summer in a bowl. The lime-forward dressing — just fresh juice, olive oil, salt, and pepper — keeps everything clean and vibrant without overwhelming the natural flavors of the produce. Torn cilantro adds an herby lift, and a pinch of red pepper flakes gives it just enough of a kick if you're in the mood for a little heat. Every single ingredient here is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved. The gentle folding technique keeps the avocado in satisfying chunks rather than turning the whole thing into guacamole, which makes every bite feel intentional. It's the kind of side dish that pairs beautifully with grilled proteins or stands on its own as a light lunch — and it comes together in minutes with nothing more than a bowl and a whisk.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers, halved lengthwise and sliced into ¼-inch half-moons
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch chunks
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- ¼ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh cilantro leaves, roughly torn
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, olive oil, sea salt, and black pepper until combined.
- 2
Add the sliced cucumber to the bowl and toss to coat evenly in the dressing.
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