Anti Inflammatory Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, and juicy cherry tomatoes come together in a bowl that looks as vibrant as it tastes. The lime-and-olive-oil dressing does double duty here — it brightens every bite while also helping to slow the avocado from browning, so the salad stays gorgeous right up until it hits the table. Extra-virgin olive oil and avocado are both celebrated for their healthy fats, and paired with fresh vegetables and anti-inflammatory spices like cumin, this dish is genuinely working hard for you. Red onion and cilantro add a little sharpness and herby freshness that keeps the whole thing from feeling heavy despite how satisfying it is. The optional jalapeño is a smart move if you want a gentle kick, and it folds in beautifully without overpowering the other flavors. Everything comes together with just a whisk and a gentle fold — no cooking required, no complicated technique, just fresh ingredients doing exactly what they're supposed to do. Serve it immediately for the best texture, or prep the dressing and vegetables ahead and add the avocado right before eating.
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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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