Nitrate & Nitrite Free Vegan Fresh Avocado Cucumber Salad
This bright, fresh salad is everything you want on a warm day — creamy avocado, crisp cucumber, juicy cherry tomatoes, and a zingy lime-cumin dressing that ties it all together beautifully. Every single ingredient here is whole and unprocessed, which means there's nothing hidden to worry about, no cured meats, no packaged shortcuts, just clean, vibrant produce straight from your kitchen. The dressing comes together in seconds with lime juice, olive oil, and a pinch of ground cumin, giving the whole bowl a lively, slightly smoky edge without relying on anything artificial. A handful of fresh cilantro and thinly sliced red onion add layers of flavor that make this feel far more complex than the prep time deserves. If you like a little heat, the optional jalapeño brings a gentle kick that plays perfectly against the cool cucumber and buttery avocado. The key to nailing the texture is folding gently at the end so the avocado holds its shape — you want creamy chunks, not guacamole. Serve it immediately for the best color and crunch, and don't be surprised when everyone asks for the recipe.
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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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