Capsaicin Free Romaine Avocado Lime Salad
Crisp romaine, creamy avocado, and cool cucumber come together in a salad that feels fresh and satisfying without a single ingredient that could trigger heat sensitivity. The zesty lime dressing gets its brightness from fresh citrus and a splash of apple cider vinegar, so you get bold, tangy flavor without relying on any chili-based spice. A touch of ground cumin adds just enough earthiness to make the dressing feel complex and intentional. Thinly sliced radishes and fresh cilantro bring color and herby lift, while the optional pumpkin seeds add a satisfying crunch if you want a little extra texture. The avocado goes on last, draped over the dressed greens so the slices stay intact and look gorgeous right up until serving. It comes together in minutes and works beautifully as a light lunch or a vibrant side alongside grilled proteins or grain bowls.
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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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