Capsaicin Free Cucumber Avocado Lime Salad
Cool, creamy, and bright with citrus, this cucumber avocado salad is the kind of dish that disappears fast at any table. The combination of crisp cucumber half-moons and buttery avocado chunks tossed in a simple lime and olive oil dressing is genuinely refreshing — no cooking required, no complicated technique. For anyone avoiding capsaicin, this recipe is naturally a safe bet, and the red pepper flakes are clearly marked as optional so you stay in full control of what goes into the bowl. Fresh cilantro adds an herby lift that ties everything together without relying on any heat to carry the flavor. A gentle fold at the end keeps the avocado intact and luxurious rather than turning into a mash. It comes together in minutes and is best served right away while the cucumbers are still crisp and the avocado is perfectly fresh.
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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)
Can be omittedred pepper flakes
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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