Seed Oil Free Romaine Avocado Lime Salad
Crisp romaine, creamy avocado, and cool cucumber come together in a salad that feels genuinely refreshing — the kind of thing you want to eat on repeat all week. The zesty lime-and-cumin dressing is whisked together with extra-virgin olive oil, which means you're completely clear of the canola, soybean, and sunflower oils that sneak into so many bottled dressings. That single swap makes a real difference for anyone keeping refined seed oils out of their kitchen without sacrificing flavor. Thinly sliced radishes add a peppery crunch, and the optional pumpkin seeds bring a satisfying nuttiness that rounds everything out beautifully. Because the avocado goes on last, each slice stays intact and buttery rather than getting mashed into the mix. The whole thing comes together in one large bowl with minimal prep, making it an easy go-to for busy weeknights or a crowd-pleasing side at any gathering. Serve it immediately after dressing so the romaine stays crisp and the avocado looks its best.
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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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