Pistachio 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 zesty lime dressing is whisked together in minutes, with a touch of cumin and apple cider vinegar giving it just enough depth to keep things interesting. Thinly sliced radishes add a satisfying crunch and a pop of color, while fresh cilantro ties everything together with bright, herby flavor. Tree nut allergies can make salads tricky when pre-made dressings or toppings sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The optional pumpkin seeds add a nutty finish without any of the worry, and they're simple to leave out if you prefer to keep things even leaner. Avocado slices are layered on top at the end so they stay beautiful and don't get bruised during tossing — a small step that makes a big visual difference. This is the kind of salad that works as a light lunch, a vibrant side, or the centerpiece of a warm-weather spread.
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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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