Almond Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, and juicy cherry tomatoes come together in a bright, zesty salad that feels like summer in a bowl. The cumin-lime dressing is whisked together in minutes and coats every ingredient with a bold, citrusy kick that keeps things lively without overpowering the fresh produce. Red onion and cilantro add a little sharpness and herby depth, while the optional jalapeño brings just enough heat to make things interesting. The key move here is folding the avocado in last and keeping it gentle — you want those cubes to stay chunky and luxurious, not turn into guacamole. Everything in this recipe is whole, plant-based, and completely free of tree nuts, so there's no label-scanning or ingredient second-guessing required. It's best served right away while the avocado is at its freshest and the textures are still perfectly distinct. Whether you're bringing it to a cookout or eating it straight from the bowl, this one disappears fast.
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Learn more →Ingredients
4 servings
- 2 large avocados, pitted, peeled, and cut into ¾-inch cubes
- 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
- 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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