Ginger Free 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. Everything is plant-based and built from whole, recognizable ingredients — no hidden additives or spice blends to second-guess. For anyone avoiding ginger, this one is a natural fit, since the bold flavor here comes entirely from lime juice, cumin, red onion, and optional jalapeño heat. The trick to getting it right is folding the avocado in last and keeping your touch light, so those cubes stay chunky and luscious rather than turning into guacamole. A final taste-and-adjust moment with salt, pepper, or an extra squeeze of lime lets you dial the whole thing in before it hits the table. Serve it immediately while the colors are vivid and the textures are at their best — this is the kind of bowl that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!