Pescatarian Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and loaded with fresh produce, this salad is the kind of dish that disappears fast at any table. Buttery avocado cubes get folded together with crisp English cucumber, juicy cherry tomatoes, and thinly sliced red onion, all tied together with a zesty lime and cumin dressing. The technique here is key — folding rather than tossing keeps those avocado chunks intact so every bite has real substance instead of turning into guacamole. A handful of fresh cilantro lifts the whole bowl, and if you like a little heat, the optional jalapeño adds just the right kick without overwhelming the other flavors. Everything is plant-based and naturally whole, so it fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds needed. It comes together in one bowl with no cooking required, making it an ideal choice for a quick lunch, a vibrant side dish, or a light starter before a seafood main. Serve it immediately to catch the avocado at its freshest and the vegetables at their crispest.
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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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