Description
This Cilantro Lime Cucumber Salad with Avocado is easy to throw together, flavorful and refreshing! The cilantro lime dressing is creamy and goes perfectly with the fresh cucumber, avocados and tomatoes. Chickpeas add some protein and nice texture to make this salad a little more filling. Enjoy as a summer side dish or stuff into a pita for a light lunch!
Ingredients
Scale
- 3–4 cups thinly siced cucumber, I cut mine into quarters and then thinly sliced them. You will need about 2 medium sized cucumbers (I like to use English cucumbers).
- 10 oz cherry or grape tomatoes, sliced in half
- 2 medium sized avocados, peeled, pitted and diced
- 1/2 cup diced red onion
- 1 (15 oz) can chickpeas, drained and rinsed
- Fresh cilantro for garnish, if desired
Cilantro Lime Dressing
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 1/2 cup packed cilantro
- 2 cloves garlic
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper
Instructions
- Start by making the cilantro lime dressing. Add all dressing ingredients to a blender, or food processor, and blend until completely combined into a smooth sauce. Give it a taste and add extra salt and pepper, if needed.
- To a large bowl, add the sliced cucumber, tomatoes, red onion, avocado and chickpeas. Pour the dressing over the salad and mix everything together well. If desired, mix in some extra chopped fresh cilantro before serving. Serve salad immediately or chill in the refrigerator until ready to serve.
- The dressing recipe does make a little more than you might need for this salad, but I love mixing it all together so there’s extra in the bottom of the bowl because it’s so good! You can pour the dressing on slowly and just mix in how much you desire.
Notes
This salad will serve anywhere from 6-10 people, depending on how large you make the serving sizes.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Vegan
- Method: No Cook
- Cuisine: American
