Mustard Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, juicy cherry tomatoes, and a zippy lime-cumin dressing come together in a salad that feels fresh, vibrant, and genuinely satisfying. The dressing is whisked together right in the bowl using lime juice, olive oil, and a handful of pantry spices — no store-bought condiments, no hidden ingredients to second-guess. That matters more than it sounds, because many bottled dressings and pre-made salads sneak in mustard or mustard-based emulsifiers that can be easy to overlook on a label. Here, everything is straightforward and made from scratch, so you stay in full control of what goes into the bowl. The trick to keeping those avocado cubes intact is a gentle fold at the end, which gives you luscious bites of green creaminess rather than a mashed-up mess. A little jalapeño is optional if you want a subtle kick, and a final squeeze of lime right before serving keeps everything bright. This one is best eaten immediately while the avocado is at its peak — which honestly won't be a problem, because it disappears fast.
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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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