Vegetarian Cucumber Avocado Lime Salad
Crisp cucumber and buttery avocado are a natural pairing, and a bright hit of fresh lime juice ties everything together in the most refreshing way. The dressing comes together in seconds — just lime juice, olive oil, salt, and pepper whisked right in the serving bowl — so there's barely any cleanup and almost no effort standing between you and something genuinely delicious. Torn cilantro adds a herby lift, and a pinch of red pepper flakes at the end gives the whole thing a subtle kick if you're into a little heat. The key move here is folding the avocado in gently rather than stirring aggressively, which keeps those chunks intact and makes every bite feel luxurious instead of mushy. This is the kind of salad that disappears fast at a cookout or weeknight dinner table, and it works just as well as a light lunch on its own. Everything in the bowl is whole, plant-based, and naturally free of anything processed, so you know exactly what you're eating without having to decode a label.
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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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