Low Sodium Vegan Fresh Avocado Tomato Salad

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Vegan Fresh Avocado Tomato Salad

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dressing

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
3 tbsp fresh lime juice (from about 2 limes)
½ tsp ground cumin
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the salad

2 large ripe avocados, pitted, peeled, and cut into ¾-inch chunks
1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
1 medium english cucumber, cut into ½-inch chunks
¼ cup red onion, finely diced
¼ cup fresh cilantro leaves, roughly chopped
1 jalapeño, seeded and finely diced (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper until combined.
2
Add the tomatoes, cucumber, red onion, cilantro, and jalapeño (if using) to a large mixing bowl and toss gently to combine.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!