Eosinophilic Esophagitis Friendly Vegan Fresh Avocado Tomato Salad
Total time15 min
Prep time15 min
Cook time0 min
4.5(7)
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ tsp ground cumin
- ¼ tsp salt
- 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.
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