Soy Free Vegan Fresh Avocado Cucumber Salad
Creamy avocado, crisp cucumber, juicy cherry tomatoes, and a zippy lime-cumin dressing come together in a salad that feels fresh, vibrant, and genuinely satisfying. The combination of textures — buttery avocado against snappy cucumber and bright bursts of tomato — makes every bite interesting without any complicated technique. A splash of extra-virgin olive oil and fresh lime juice do all the heavy lifting in the dressing, keeping things clean and completely free of soy-based ingredients that sneak into so many store-bought dressings and marinades. Red onion and cilantro add a little sharpness and herby lift, and if you like a kick, the optional jalapeño takes the whole thing up a notch. The key move is folding the avocado in last and handling it gently so the cubes stay intact and luxurious rather than turning into guacamole. This is the kind of salad that works as a light lunch, a side at a summer cookout, or a topping for tacos — and it comes together in minutes with nothing but a bowl and a whisk.
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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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