Brazil Nut 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 warm, citrusy kick that keeps things lively without overpowering the fresh produce. A handful of cilantro and thinly sliced red onion round out the flavors, and the optional jalapeño is there if you want a little heat. The trick to keeping this salad gorgeous is folding the avocado in last and going gently — you want those cubes to stay intact so every bite has that buttery, satisfying texture. Everything here is whole, plant-based, and completely free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about. It's best served right away while the avocado is fresh and the cucumber still has its crunch, making it a perfect last-minute side for tacos, grilled dishes, or honestly just eaten straight from the bowl.
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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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