Chestnut Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado meets crisp cucumber, juicy cherry tomatoes, and a bright lime-cumin dressing in a salad that feels fresh, vibrant, and genuinely satisfying. The combination of textures — buttery avocado cubes, snappy cucumber half-moons, and tender cilantro leaves — makes every forkful interesting. A touch of jalapeño adds a gentle kick if you're into a little heat, but the dish holds its own without it. Everything here is whole, plant-based, and naturally free from tree nuts of any kind, so there's no label-scanning or ingredient second-guessing required. The dressing comes together with just a whisk, and the gentle folding technique at the end keeps those avocado cubes intact rather than turning the whole thing into guacamole. It's the kind of salad that works as a light lunch, a crowd-pleasing side, or a vibrant topping for tacos — and it's best served the moment it's made while the colors are still popping.
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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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