Citric Acid Free Vegan Fresh Avocado Cucumber Salad
This vibrant, no-cook salad is the kind of dish that looks like it took effort but comes together in minutes with just a bowl and a spoon. Creamy avocado, crisp cucumber, juicy cherry tomatoes, and a kick of jalapeño make every bite fresh and satisfying. For anyone avoiding citric acid — which sneaks into countless bottled dressings and packaged seasonings — this recipe is a breath of fresh air because the dressing is built entirely from scratch using fresh lime juice, olive oil, and ground cumin. No preservatives, no additives, just real ingredients you can see and trust. The folding technique keeps those avocado cubes intact so you get gorgeous, buttery chunks rather than guacamole, and the cilantro and red onion round everything out with brightness and a little bite. It's naturally plant-based and works beautifully as a light lunch, a side dish, or even scooped onto a warm tortilla. Serve it right away for peak texture and color — this one is best enjoyed fresh.
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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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