Pescatarian Romaine Avocado Lime Salad

Total time15 min

Prep time15 min

Cook time0 min

4.7

(22)

Crisp romaine, creamy avocado, and cool cucumber come together in a salad that feels genuinely refreshing rather than like an afterthought on the table. The cumin-lime dressing is the real star here — bright, slightly earthy, and punchy enough to make every bite interesting without overwhelming the fresh vegetables. Thinly sliced radishes add a satisfying peppery crunch, and the cilantro ties the whole thing together with a herby lift. Pumpkin seeds scattered on top bring a subtle nuttiness and a little extra texture if you want to take it up a notch. Because everything in this bowl is naturally plant-based, it fits seamlessly into a pescatarian lifestyle without any swaps or substitutions required. It comes together in minutes with nothing more than a whisk and a large bowl, making it an easy go-to for weeknight dinners or a fresh side alongside grilled fish. Serve it immediately after dressing so the romaine stays crisp and the avocado holds its beautiful color.

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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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