Vegan Fresh Avocado Cucumber Salad
This bright, fresh salad is the kind of dish that looks stunning on the table and comes together in minutes with zero cooking required. Creamy avocado cubes, crisp English cucumber half-moons, and juicy halved cherry tomatoes are tossed in a zesty lime and cumin dressing that ties everything together beautifully. A handful of fresh cilantro and thinly sliced red onion add layers of flavor, and if you like a little heat, the optional jalapeño takes it up a notch. The trick is folding the avocado in last and keeping your touch light — you want those chunks to stay intact so every bite has that rich, buttery contrast against the crunchy cucumber. Every single ingredient here is whole and plant-based, so there's no label-reading required and no hidden animal products to worry about. It serves four and is best eaten right away while the avocado is at its freshest and the colors are still vivid. Whether you're serving it as a side at a summer cookout or eating it straight from the bowl with a fork, this one is genuinely hard to resist.
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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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