Low Sodium Vegan Fresh Avocado Cucumber Salad

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Vegan Fresh Avocado Cucumber Salad

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Ingredients

4 servings

2 large avocados, pitted, peeled, and cut into ¾-inch cubes
Fresh Large Hass Avocado Medium Avocado Organic Ripe Avocado Wellsley Farms Hass Avocados, Gluten Free Trader Joe's 4 Count Avocados
See all
1 large english cucumber, halved lengthwise and sliced into ¼-inch half-moons
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup fresh cilantro leaves, roughly chopped
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp extra-virgin olive oil
½ tsp ground cumin
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, or to taste
1 jalapeño, seeded and finely diced (optional)

Instructions

1
In a large mixing bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until combined.
2
Add the cucumber, cherry tomatoes, red onion, and jalapeño, if using, to the bowl and toss gently to coat in the dressing.

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