Shellfish 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. Buttery avocado cubes meet crisp English cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a zesty lime and cumin dressing that ties everything together beautifully. A handful of fresh cilantro and an optional kick of jalapeño push the flavors into seriously craveable territory. The whole thing comes together in one bowl with nothing more than a whisk and a gentle fold — no cooking required. Since every ingredient here is a whole, recognizable plant food, there's zero guesswork about what's in your bowl, making it a genuinely stress-free choice for anyone navigating seafood allergies or simply keeping things clean and simple. Serve it immediately so the avocado stays vibrant and the cucumber keeps its satisfying crunch.
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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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