High Fructose Corn Syrup Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, juicy cherry tomatoes, and a bright lime dressing come together in a salad that feels fresh, vibrant, and genuinely satisfying. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with bottled dressings and store-bought condiments that so often sneak in unwanted sweeteners. The dressing is simply whisked together from lime juice, extra-virgin olive oil, and ground cumin — nothing hidden, nothing processed. A handful of cilantro and optional jalapeño round out the flavor with a little heat and herby lift that makes the whole bowl pop. The technique of folding the avocado in last keeps those cubes intact and luxuriously creamy rather than turning the whole thing into guacamole. It's the kind of dish that works as a light lunch, a colorful side, or a crowd-pleasing addition to any spread — and it comes together in just one bowl with zero cooking required.
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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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