Nutmeg Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, and juicy cherry tomatoes come together in a bright, refreshing salad that feels like summer in a bowl. The lime-cumin dressing ties everything together with a citrusy tang and just enough warmth, while fresh cilantro and red onion add layers of flavor that keep every bite interesting. Warm spices like nutmeg can sometimes sneak into spice blends and pre-made dressings, but this recipe keeps things clean and straightforward — every ingredient is right there on the list, no surprises. The technique here is all about the gentle fold at the end, which keeps those avocado cubes intact and luxuriously creamy rather than turning the whole thing into guacamole. A little jalapeño is optional if you want a subtle kick, and a final squeeze of lime before serving really makes the whole dish pop. It comes together in minutes and is best eaten fresh, making it a perfect last-minute side or a light lunch on its own.
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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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