Capsaicin Free Vegan Fresh Avocado Cucumber Salad
This bright, fresh salad is everything you want on a warm day — creamy avocado, crisp cucumber, juicy cherry tomatoes, and a zippy lime dressing that ties it all together beautifully. The cumin adds a subtle earthy warmth without any heat, making it a genuinely satisfying option for anyone who needs to avoid capsaicin. The jalapeño listed in the recipe is clearly marked optional, so simply leaving it out keeps this completely free of the compound that causes that burning sensation — no complicated substitutions needed. A good drizzle of extra-virgin olive oil and fresh lime juice do all the heavy lifting in the dressing, keeping things vibrant and plant-based from start to finish. Folding the avocado in last is the key move here — it keeps those cubes intact and gives every bite that lush, buttery texture. This comes together in minutes and is best served right away while the colors are vivid and the avocado is at its freshest.
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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)
Can be omittedjalapeño
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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