Vegetarian 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 actually look forward to eating. Thinly sliced radishes add a peppery bite and a pop of color, while fresh cilantro keeps every forkful bright and herbaceous. The dressing is where this one really shines: lime juice and apple cider vinegar bring the acidity, a touch of cumin adds subtle warmth, and extra-virgin olive oil pulls it all into a smooth, well-balanced vinaigrette. Everything here is whole, plant-based, and completely free of meat or animal byproducts, so there's no label-reading required — just straightforward, honest ingredients. The avocado goes on last so the slices stay intact and luxuriously creamy rather than getting mashed into the mix. A handful of pumpkin seeds on top is optional but highly recommended for a little crunch and a boost of plant-based protein. Serve it immediately after dressing so the romaine stays crisp and the whole thing looks as good as it tastes.
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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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