Barley 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 lime-cumin dressing ties everything together with a citrusy kick, and the fresh cilantro adds an herby lift that makes each bite feel alive. Grain-free by nature, every single ingredient here is whole and plant-based, so there's no need to scan labels or second-guess anything hiding in a sauce or seasoning packet. A touch of jalapeño brings optional heat, while the red onion adds just enough sharpness to balance the richness of the avocado. The key to nailing the texture is folding gently at the end — you want those avocado cubes to stay mostly intact for satisfying, buttery bites throughout. This one comes together fast and is best served right away while everything is fresh and the colors are still vibrant.
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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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