Mushroom 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 lime-cumin dressing is bright and a little tangy, with just enough olive oil to make everything silky without weighing it down. Every ingredient here is clean and straightforward, so there's zero guesswork about hidden fungi or fungal-derived additives sneaking into your meal. Radishes add a satisfying peppery crunch, fresh cilantro keeps things lively, and the optional pumpkin seeds give a subtle nuttiness if you want a little extra texture. The dressing comes together in minutes with a quick whisk, and the whole salad is assembled in one large bowl — no fuss, no cooking required. Lay the avocado slices over the top right before serving and you've got something that looks as good as it tastes.
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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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