Vegan 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 — the kind of bowl you want to eat straight from the serving dish. The lime-cumin dressing is the real star here, built from fresh lime juice, apple cider vinegar, and extra-virgin olive oil, whisked into a bright, tangy vinaigrette that coats every leaf without weighing anything down. Thinly sliced radishes add a peppery crunch, and fresh cilantro brings that herby lift that makes the whole thing taste alive. Every single ingredient in this recipe is naturally plant-based, so there's no swapping or substituting required — it just works. The avocado slices layered on top make it feel indulgent and satisfying enough to stand on its own as a light meal. A scatter of pumpkin seeds at the end adds a subtle nuttiness and a little extra protein if you want it. Serve it immediately after dressing so the romaine stays crisp and the avocado stays gorgeous.

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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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