Beef Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and packed with fresh produce, this salad is the kind of dish that disappears fast at any table. Buttery avocado cubes get folded together with crisp English cucumber, juicy cherry tomatoes, and thinly sliced red onion for a combination that hits every texture you want. A zesty dressing of fresh lime juice, extra-virgin olive oil, and ground cumin ties everything together with a citrusy, lightly smoky kick. Fresh cilantro lifts the whole bowl, and a diced jalapeño is there if you want a little heat. The key move is folding the avocado in last and keeping it gentle — you want those cubes to stay intact so every bite has that satisfying creaminess. Everything in this recipe is completely plant-based, so there's zero guesswork about what's in it, and no swapping or substituting required. Make it right before serving and it's an absolute showstopper.
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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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