Cashew Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and packed with fresh produce, this avocado and cucumber salad is the kind of dish that disappears fast at any table. Cubed avocado and crisp cucumber half-moons get tossed with juicy cherry tomatoes, sharp red onion, and fragrant cilantro for a bowl that looks as good as it tastes. The dressing is a simple whisk of lime juice, olive oil, and ground cumin — nothing fussy, nothing hidden, just clean ingredients that let the produce shine. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based additions, so there's no label-reading stress involved. A touch of jalapeño is optional if you want a little heat, and the whole thing comes together in one bowl with minimal cleanup. The key move is folding the avocado in last and keeping it gentle so those cubes stay intact and luscious rather than turning into guacamole. Serve it immediately for the freshest flavor and the best texture — this one is worth eating right away.
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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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