Pecan Free Cucumber Avocado Lime Salad
This bright, creamy salad is everything you want on a warm day — cool cucumber, buttery avocado, and a zippy lime dressing that ties it all together in minutes. The combination of fresh lime juice and extra-virgin olive oil creates a light vinaigrette that coats every slice without weighing the dish down. A handful of torn cilantro adds an herby lift, and a pinch of red pepper flakes gives it just enough heat to keep things interesting. Every ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. The key to nailing the texture is folding the avocado in gently at the end — you want lush, intact chunks, not guacamole. Serve it immediately after tossing so the cucumbers stay crisp and the avocado stays vibrant green. It works beautifully as a side dish alongside grilled proteins or scooped up with warm flatbread.
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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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