Emulsifier Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and loaded with fresh produce, this salad is the kind of dish that disappears fast at any table. Ripe avocado cubes get folded together with crisp cucumber, juicy cherry tomatoes, and a zippy lime-cumin dressing that comes together in minutes with nothing but a whisk. For anyone navigating emulsifier concerns, this recipe is a natural fit — every ingredient is whole and unprocessed, with no store-bought dressings or packaged shortcuts that might sneak in unwanted additives. The dressing is simply lime juice, extra-virgin olive oil, and spices, so you know exactly what's going in. A little red onion and fresh cilantro add sharpness and herby brightness, while optional jalapeño brings just enough heat to keep things interesting. The key to nailing the texture is folding the avocado in last and keeping your touch light, so those cubes stay intact and lush rather than turning into guacamole. Serve it immediately for the best color and crunch — 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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