Low Iodine Cucumber Avocado Lime Salad
Bright, creamy, and refreshingly simple, this salad brings together cool cucumber slices and buttery avocado chunks in a zesty lime and olive oil dressing that feels like summer in a bowl. Every ingredient here is naturally free from iodine-heavy culprits like seafood, dairy, and iodized salt — the recipe calls for sea salt specifically, which is the right call for anyone keeping a close eye on iodine intake. Fresh lime juice does double duty as both the acid in the dressing and a flavor booster that makes the whole dish pop without needing anything processed or packaged. Cilantro adds a herby brightness, and a pinch of red pepper flakes at the end gives it just enough heat to keep things interesting. The technique is gentle by design — folding the avocado in rather than stirring keeps those chunks intact so every bite has that satisfying richness. This is the kind of salad that works as a light lunch, a side dish, or even scooped up with something crunchy on the side.
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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
Chef's tipSwap 1:1 for fine sea salt; adjust 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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