Paleo 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-and-olive-oil dressing is whisked together in minutes, seasoned with cumin and a hit of jalapeño if you like a little heat, making every bite layered and lively. Because every ingredient here is a whole, unprocessed food — fresh produce, good olive oil, and simple spices — this salad fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. The gentle folding technique keeps those avocado cubes intact so you get satisfying, buttery chunks rather than guacamole, which makes a real difference in texture. It comes together fast, requires zero cooking, and is best served right away while everything is at peak freshness. Whether you're meal-prepping a light lunch or rounding out a bigger spread, this one earns a permanent spot in the rotation.
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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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