Coconut 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 gets folded together with crisp cucumber half-moons, juicy cherry tomatoes, and thinly sliced red onion for a combination that hits every texture you want in a salad. The dressing is a simple whisk of lime juice, olive oil, and ground cumin — bold enough to tie everything together without overpowering the fresh ingredients. A handful of cilantro and an optional jalapeño round things out with herby brightness and a gentle kick of heat. Many store-bought dressings and packaged salads sneak in coconut-derived oils or emulsifiers, so making this from scratch with straightforward pantry staples keeps things clean and worry-free. The whole thing comes together in one bowl with zero cooking required, which makes it perfect for a quick weeknight side or a crowd-pleasing addition to any spread. Serve it immediately so the avocado stays vibrant and the cucumbers keep their satisfying crunch.
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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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