Pistachio Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado and crisp cucumber come together in a bright, zesty salad that feels like summer in a bowl. The cumin-lime dressing ties everything together beautifully — tangy, a little smoky, and just bold enough to make every bite interesting. Cherry tomatoes add a pop of sweetness, red onion brings a gentle bite, and fresh cilantro lifts the whole thing with herby freshness. If you like a little heat, the optional jalapeño takes it to the next level without overwhelming the other flavors. Everything here is whole, plant-based, and completely free from tree nuts, so there's no label-scanning or cross-contamination stress — just clean, vibrant ingredients you can feel good about. The key to keeping it gorgeous is folding the avocado in gently at the end so those cubes stay intact and lush rather than turning into guacamole. Serve it right away for the best texture, and don't be surprised when it disappears fast.
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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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