Chicken 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, whisked together in minutes with olive oil, apple cider vinegar, and fresh lime juice for a bright, slightly smoky finish that ties every element together. Thinly sliced radishes add a satisfying crunch and a pop of color, while fresh cilantro keeps things lively and aromatic. Fanning the avocado slices over the top right before serving means they stay gorgeous and don't get lost in the toss. A handful of pumpkin seeds scattered over the top adds a subtle nuttiness and a little extra texture if you want it. This is a completely plant-forward dish built entirely from whole, simple ingredients — no hidden proteins or processed add-ins to second-guess. It comes together fast and works beautifully as a standalone lunch or alongside virtually any main you're already making.
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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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