Coconut 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 cucumber half-moons and buttery avocado chunks get tossed in a punchy dressing of fresh lime juice and extra-virgin olive oil, then finished with torn cilantro and an optional pinch of red pepper flakes for a little heat. Every single ingredient here is whole and straightforward, so there's zero guesswork about hidden additives or sneaky oils that can complicate a clean, plant-based side. The gentle folding technique keeps the avocado in beautiful chunks rather than turning the whole thing into guacamole — a small step that makes a big visual difference. It comes together in one bowl with no cooking required, making it an ideal companion for grilled proteins, tacos, or honestly just eaten straight with a fork. The lime juice does double duty, brightening the flavor and helping keep the avocado from browning, so it holds up reasonably well if you need to prep it just slightly ahead. Fresh, vibrant, and completely fuss-free — this one earns a permanent spot in the weeknight rotation.
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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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