Pecan Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and loaded with fresh produce, this avocado and cucumber salad is the kind of dish that disappears fast at any table. Chunks of ripe avocado get folded together with crisp cucumber half-moons, juicy cherry tomatoes, and thinly sliced red onion for a combination that hits every texture you want in a salad. The dressing is a simple whisk of lime juice, olive oil, and ground cumin — tangy, earthy, and just bold enough to tie everything together without overpowering the fresh ingredients. A handful of cilantro and an optional jalapeño round things out with a little heat and herby brightness. Because every ingredient here is whole and plant-based, there's zero guesswork about what's in it — no hidden additives, no shared-facility concerns, just clean, vibrant food. The key move is folding the avocado in last and keeping your hand light so the cubes stay intact and luscious rather than turning into guacamole. Serve it immediately after mixing for the best color and texture, and don't be surprised when people ask for the recipe before they've even finished their first bite.
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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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