Red Meat Allergy Friendly Cucumber Avocado Lime Salad
Cool, creamy, and bright with citrus, this salad is the kind of dish that disappears fast at any table. Crisp cucumber half-moons and buttery avocado chunks get tossed in a simple lime and olive oil dressing that ties everything together without fuss. Fresh cilantro adds an herby lift, and a pinch of red pepper flakes gives it just enough heat if you're in the mood. Every single ingredient here is naturally plant-based and free from red meat, so there's zero guesswork about what's in your bowl. It's also one of those recipes where the technique matters — folding the avocado in gently keeps the chunks intact and the texture luxurious rather than mushy. Serve it immediately after dressing so the cucumbers stay crisp and the avocado stays vibrant. Whether it's a weeknight side or a warm-weather starter, this one earns a permanent spot in the 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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