Seed Oil Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and packed with fresh produce, this avocado cucumber salad is the kind of dish that disappears fast at any table. The dressing is dead simple — just lime juice, extra-virgin olive oil, cumin, salt, and pepper — which means there are zero mystery ingredients and no refined or industrial seed oils hiding in the mix. That matters more than people realize, since bottled dressings and restaurant salads are notorious for sneaking in canola, soybean, or sunflower oil without a second thought. Here, the fat comes entirely from ripe avocado and a drizzle of good olive oil, giving you rich, satisfying flavor the clean way. Cherry tomatoes and crisp English cucumber keep every bite refreshing, while red onion and optional jalapeño add just enough bite to balance the creaminess. A handful of fresh cilantro ties it all together with a bright, herby finish. Fold it gently, taste for seasoning, and serve right away — this one is best eaten fresh.
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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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