Chicken Free Cucumber Avocado Lime Salad
Crisp cucumber and buttery avocado are a match made in summer, and this bright, zesty salad brings them together with a punchy lime and olive oil dressing that ties everything beautifully. The fresh cilantro adds an herby lift, while a pinch of red pepper flakes gives the whole thing a subtle kick if you're feeling bold. Everything here is completely plant-based, so there's zero concern about hidden poultry ingredients or cross-contamination from meat-based dressings or broths. The technique is simple but smart — tossing the cucumber in the dressing first lets it soak up all that citrusy flavor before the avocado goes in, and folding gently at the end keeps those chunks intact and gorgeous. It's the kind of dish that looks impressive on a table but comes together in minutes with nothing more than a bowl and a whisk. Serve it immediately for the best texture, though a squeeze of extra lime juice right before serving keeps the avocado looking vibrant and 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)
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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