Beef Free Romaine Avocado Lime Salad
Crisp romaine, creamy avocado, and cool cucumber come together in a salad that feels genuinely refreshing — the kind of bowl you want to eat straight from the serving dish. The cumin-lime dressing is the real star here, bringing a warm, citrusy depth that ties every ingredient together without overpowering the fresh vegetables. Thinly sliced radishes add a satisfying peppery crunch, while the cilantro keeps things bright and a little herbaceous. If you have pumpkin seeds on hand, tossing them over the top adds a subtle nuttiness and extra texture that takes the whole thing up a notch. Everything in this recipe is naturally plant-based and completely free of any animal proteins, so there's zero guesswork about what's in your bowl. It comes together quickly with just a whisk and a toss, making it an easy go-to whether you're building a light lunch or rounding out a bigger spread. Serve it immediately after dressing so the romaine stays crisp and the avocado looks its best.
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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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