Breastfeeding Friendly Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, and juicy cherry tomatoes come together in a bright, zesty salad that feels like a celebration in a bowl. The cumin-lime dressing ties everything together with a warm, citrusy kick that makes each bite genuinely hard to stop at. For anyone navigating the nutritional demands of breastfeeding, this dish is a natural fit — avocado brings healthy fats that support both energy levels and milk production, while olive oil adds another layer of nourishing goodness. Fresh cilantro and red onion layer in flavor without relying on anything processed or packaged, so you know exactly what you're eating. The optional jalapeño lets you dial the heat up or down depending on your preference and comfort level. It comes together in minutes with no cooking required, which is a genuine blessing when you're short on time and energy. Serve it immediately to catch the avocado at its best — bright, buttery, and perfectly intact.
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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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