Chestnut Free Cucumber Avocado Lime Salad
Bright, creamy, and refreshingly simple, this cucumber avocado lime salad is the kind of dish that disappears fast at any table. Crisp English cucumber half-moons meet buttery avocado chunks in a punchy dressing of fresh lime juice and extra-virgin olive oil — no cooking required, just a bowl and a whisk. Torn cilantro adds a herby lift, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. Every ingredient here is naturally free from tree nuts of any kind, so there's zero guesswork about what's in your bowl. The gentle folding technique keeps the avocado in satisfying chunks rather than turning the whole thing into a mash, which makes every bite feel intentional and fresh. It's the kind of salad that works as a light lunch, a vibrant side, or even scooped up with chips when no one's looking.
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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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