Pescatarian Cucumber Avocado Lime Salad
Crisp cucumber, buttery avocado, and a bright hit of fresh lime come together in a salad that feels like summer in a bowl. The dressing is nothing more than lime juice, olive oil, salt, and pepper — whisked together in seconds — which means every ingredient gets a chance to shine without being buried under anything heavy. Torn cilantro adds an herby freshness, and a pinch of red pepper flakes gives the whole thing a subtle kick if you're in the mood for a little heat. The key to keeping it beautiful is folding the avocado in gently rather than stirring aggressively, so you end up with gorgeous, intact chunks instead of green mush. It's naturally free of meat and works perfectly as a light lunch, a starter, or a vibrant side alongside grilled fish or shrimp. Since everything is whole, fresh, and straightforward, there's no label-reading required — just good produce and a sharp knife. Serve it right away while the cucumbers are still crisp and the avocado is at its creamiest.
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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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