Xanthan Gum Free Vegan Fresh Avocado Cucumber Salad
Bright, creamy, and loaded with fresh produce, this salad is the kind of dish that disappears fast at any table. Chunks of ripe avocado and crisp English cucumber get tossed with cherry tomatoes, red onion, and a zippy lime-cumin dressing that ties everything together beautifully. A handful of fresh cilantro and an optional jalapeño kick round out the flavors without overwhelming the natural freshness of the vegetables. Many store-bought dressings and packaged salads sneak in thickeners and stabilizers that can be hard to spot on labels, but this one is built entirely from whole ingredients you can see and trust. The dressing is simply whisked together from lime juice, olive oil, and spices — nothing processed, nothing hidden. Folding the avocado in gently at the end keeps those cubes intact and luscious rather than turning the whole bowl into guacamole. Serve it immediately for the best texture and color, and don't be surprised when everyone asks for the recipe.
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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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