Is Cilantro Lime Cucumber Salad vegan and gluten-free?

Yes! This Cilantro Lime Cucumber Salad is both vegan and gluten-free, making it an ideal choice for people with dietary restrictions. The salad uses only plant-based ingredients, and the dressing is also dairy-free and gluten-free.

How can I prevent the avocados from browning in the salad?

The lime juice in the dressing helps to keep the avocado from browning too quickly. To ensure your salad stays fresh, you can prepare it just before serving, or store it in the fridge and toss in the dressing shortly before serving.

Can I make the Cilantro Lime Cucumber Salad ahead of time?

Yes, this salad can be prepared in advance! While the cucumbers may soften a bit the longer the salad sits, it will still taste fresh. You can store the prepared ingredients in the fridge and add the dressing just before serving to maintain the crispness of the vegetables.

Can I use other beans instead of chickpeas?

Absolutely! While chickpeas add a nice texture and protein boost to the salad, you can substitute them with other beans, such as white beans or black beans. This will change the flavor slightly but still provide a satisfying and hearty component to the dish.

Cilantro Lime Cucumber Salad - Refreshing & Healthy Recipe

Name: Cilantro Lime Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3–4 cups thinly sliced cucumber; 10 oz grape or cherry 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 (optional); 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

Description

This Cilantro Lime Cucumber Salad with Avocado is a refreshing and healthy dish perfect for summer. It combines the crispness of cucumbers, the creaminess of avocado, and the protein-packed goodness of chickpeas, all dressed in a tangy cilantro-lime dressing. This vibrant salad is ideal as a side dish or a light lunch, offering a burst of flavors with every bite.

Ingredients

Scale

3–4 cups thinly sliced cucumber
10 oz grape or cherry 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 (optional)
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

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Instructions

Start by making the cilantro-lime dressing. Add olive oil, lime juice, cilantro, garlic, Dijon mustard, maple syrup, salt, and pepper to a blender or food processor. Blend until smooth and creamy.
In a large bowl, combine the sliced cucumbers, halved tomatoes, diced avocados, red onion, and chickpeas.
Pour the cilantro-lime dressing over the salad ingredients. Toss everything together until the vegetables are well-coated with the dressing.
Garnish with additional chopped fresh cilantro if desired.
Serve immediately or refrigerate until ready to serve. The salad can be enjoyed right away or made ahead for later use.

Notes

For extra crunch, serve the salad immediately after mixing. If left to sit, the cucumbers may soften slightly.
If you prefer a milder flavor, reduce the amount of garlic in the dressing.
Store leftover dressing separately in the fridge for up to a week.
Feel free to adjust the lime and maple syrup to your taste preferences.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Vegan
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 3g
Sodium: 200mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg