Shellfish 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 on the table on a hot day or alongside something rich and hearty. The cumin-lime dressing is the real star here, bright and earthy at the same time, with just enough apple cider vinegar to keep things lively without overpowering the fresh vegetables. Thinly sliced radishes add a satisfying peppery crunch, and the cilantro ties everything together with that unmistakable herby lift. Because every single ingredient in this recipe is naturally plant-based and ocean-free, there's zero guesswork about hidden seafood derivatives that sometimes sneak into bottled dressings or restaurant versions. Pumpkin seeds scattered on top are optional, but they add a toasty nuttiness and a little extra texture that makes the whole bowl feel more substantial. Everything comes together in just a few simple steps — whisk, toss, arrange, and serve — so it's as practical as it is beautiful.
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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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