Low Iodine Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, and juicy cherry tomatoes come together in a bright, zesty salad that feels like summer in a bowl. The lime-cumin dressing ties everything together with a citrusy kick, and the fresh cilantro adds an herby lift that makes each bite feel alive. For anyone navigating a low-iodine eating plan, this kind of recipe is a genuine win — every ingredient here is a whole, plant-based food with no seafood, no dairy, no iodized salt concerns baked in, just clean produce and pantry staples. Using non-iodized salt (which the recipe leaves open to your preference) keeps it fully on track without any complicated substitutions. The optional jalapeño adds a gentle heat if you're in the mood, but the salad is just as satisfying without it. Fold the avocado in last and keep your touch light — you want those cubes to stay intact and buttery, not turn into guacamole. Serve it immediately for the best texture, and don't be surprised if the bowl is empty before you even sit down.
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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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