Anti Inflammatory Romaine Avocado Lime Salad
Crisp romaine, creamy avocado, and cool cucumber come together in a salad that feels genuinely refreshing rather than like a reluctant side dish. The zesty lime and apple cider vinegar dressing ties everything together with a bright, tangy punch, while ground cumin adds just enough warmth to make it interesting. Every ingredient here earns its place — leafy greens, healthy fats from avocado, and a drizzle of extra-virgin olive oil are all well-regarded for their role in a diet focused on reducing inflammation. Radishes and fresh cilantro bring color and a peppery, herby lift that keeps each bite lively. If you have pumpkin seeds on hand, tossing them over the top adds a satisfying crunch and a little extra nutritional value without any fuss. The dressing comes together in minutes with a simple whisk, and the whole salad is best served right away so the romaine stays crisp and the avocado stays vibrant. It's the kind of bowl that looks impressive, tastes even better, and makes eating well feel genuinely effortless.
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Learn more →Ingredients
4 servings
For the salad
- 1 large head romaine lettuce, chopped into 1-inch pieces
- 2 ripe avocados, pitted, peeled, and sliced
- 1 english cucumber, halved lengthwise and sliced into half-moons
- 6 radishes, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp pumpkin seeds (optional)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- 1
In a small bowl, whisk together the lime juice, apple cider vinegar, olive oil, cumin, salt, and black pepper until the dressing is emulsified and uniform.
- 2
Add the chopped romaine, cucumber, radishes, and cilantro to a large salad bowl and toss to combine.
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