Beef Free Cucumber Avocado Lime Salad
Bright, creamy, and refreshingly simple, this salad is the kind of dish that feels like summer in a bowl. Crisp cucumber half-moons and buttery avocado chunks get tossed in a punchy lime and olive oil dressing that ties everything together without overpowering the fresh ingredients. A handful of torn cilantro adds an herby lift, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. The key to pulling this off is folding the avocado in gently — you want those chunks to stay intact and luscious, not turn into guacamole. Every ingredient here is naturally plant-based and completely free from any animal proteins, so there's zero guesswork about what's in your bowl. It comes together in minutes with no cooking required, making it an ideal side for warm-weather meals or a light lunch on its own. Serve it immediately so the avocado stays vibrant and the cucumbers keep their satisfying crunch.
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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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