Pregnancy Friendly 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 kick, while fresh cilantro and thinly sliced red onion add layers of flavor that make each bite genuinely exciting. Avocados are a fantastic source of folate and healthy fats, both of which are especially valuable during pregnancy, so this dish does a lot of nutritional heavy lifting while still tasting indulgent. The optional jalapeño is easy to leave out if you're keeping things mild, giving you full control over the heat level. Everything is folded together gently so the avocado stays in satisfying chunks rather than turning into guacamole — a small technique detail that makes a big difference in texture. It comes together in minutes with no cooking required, which is a genuine blessing on days when standing over a stove sounds like the last thing you want to do. Serve it immediately for the freshest flavors, or prep the dressing and vegetables ahead and fold in the avocado just before eating.
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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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