Low Iodine 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 bright lime-cumin dressing ties everything together with a citrusy tang that makes each bite feel lively without relying on any processed sauces or seasoning packets that could sneak in unwanted additives. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed food, and the dressing is built entirely from scratch using olive oil, fresh lime juice, and simple spices. Thinly sliced radishes add a peppery crunch, while the cilantro brings a fresh herbal note that elevates the whole thing beyond a basic green salad. The optional pumpkin seeds are a smart finishing touch, adding a subtle nuttiness and a little extra texture. It comes together quickly with minimal prep, making it an easy go-to when you need something clean, satisfying, and genuinely delicious.
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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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