Vegan Fresh Avocado Tomato Salad
Bright, creamy, and loaded with fresh produce, this chunky salad is the kind of dish that disappears fast at any table. Ripe avocado and juicy tomatoes are the stars, but the English cucumber adds a satisfying crunch and the finely diced red onion brings just enough bite to keep things interesting. A simple lime and cumin dressing ties everything together with a citrusy, lightly smoky finish that tastes like way more effort than it actually is. Every single ingredient here is naturally plant-based, so there's no swapping, substituting, or label-checking required — just whole, vibrant food at its best. The optional jalapeño is a nice touch if you want a little heat, and fresh cilantro rounds out the flavor with an herby lift. The key move is folding the avocado in last and keeping those chunks intact, so every bite has that luscious, buttery texture rather than a mushy mash. Serves four and comes together in minutes, making it an easy win for weeknight dinners, potlucks, or anything in between.
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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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