Mushroom Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and packed with fresh flavor, this avocado and cucumber salad is the kind of dish that disappears fast at any table. Chunks of ripe avocado and crisp cucumber get tossed with juicy cherry tomatoes, sharp red onion, and a zesty lime-cumin dressing that ties everything together beautifully. A handful of fresh cilantro and an optional kick of jalapeño push it firmly into crave-worthy territory. The whole thing comes together in one bowl with zero cooking required, which makes it perfect for warm days when you want something satisfying without turning on the stove. For anyone navigating a mushroom-free lifestyle, this recipe is a genuinely easy win — every ingredient is clean, whole, and completely free of fungi in any form. The key to keeping those avocado cubes intact is the gentle fold at the end, so resist the urge to over-mix and you'll be rewarded with gorgeous, buttery bites throughout. Serve it immediately for the best texture and color.
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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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