Eggless Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, juicy cherry tomatoes, and a bright lime-cumin dressing come together in a salad that feels fresh, vibrant, and genuinely satisfying. The whole thing comes together in one bowl with zero cooking required, making it one of the easiest dishes you can pull off on a busy weeknight or last-minute gathering. Every ingredient here is naturally plant-based and egg-free, so there's no need to scan labels or swap anything out — it just works as written. The trick to keeping those avocado cubes intact is the gentle fold at the end, which gives you creamy bites throughout without turning the whole salad into guacamole. A hit of jalapeño is optional but highly recommended if you want a little kick to balance the richness of the avocado. Serve it immediately after tossing so the cucumber stays crisp and the lime dressing stays punchy — this one is best eaten 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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