Mexican Avocado Salad (vegan)

By Ela on 4. September, 2019 | 36 Comments. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases.

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5 from 9 votes

This creamy Mexican Avocado Salad is filling but still light and perfect for lunch or as a side dish for dinner. The recipe is vegan, gluten-free, healthy, easy to make, and has an oil-free dressing.

Healthy Mexican Avocado Salad

I love avocados so much and eat them almost daily. Since I live in a tropical climate, I have access to super-ripe yellowish avocados, which taste absolutely amazing. We even have our own avocado tree in our yard, therefore it’s no wonder that I had to create a Mexican avocado salad recipe.

I love it because it’s:

Creamy, light, and delicious.
It doesn’t contain oil or mayonnaise.
It’s a healthy lunch or side dish which contains plant-based protein.

How to Make A Mexican Avocado Salad?

This recipe is very simple and has only a few easy-to-follow instruction steps.

First, cook the fresh ears of corn in a hot skillet or on the grill until perfectly charred from all sides.
Meanwhile, prepare the oil-free avocado dressing. Blend all dressing ingredients in a blender or food processor until completely smooth.
Chop the veggies, and assemble the avocado corn salad in a large bowl. Add the dressing, stir, and enjoy!
Eat it right away and store leftovers in the fridge.

Use Your Favorite Salad Ingredients

I used green and red pepper, onion, corn, black beans, cherry tomatoes, and of course, avocado. However, if you don’t like onion, for example, just leave it out. You can add the following ingredients in addition:

Cucumber
Olives
Zucchini
Dill Pickles
Vegan Feta cheese

Olives are great for a Mediterranean twist, and I actually love adding them. I know that many people don’t like olives though, therefore they are not part of the ingredients.

Instead of black beans, you could add cooked chickpeas, kidney beans, or pinto beans.

Great For Dinner As Well

If you want to make this tasty Mexican avocado salad for dinner, simply add your favorite cooked grains such as:

Quinoa
Millet
Pasta
Bulgur
Couscous
Farro

Please note that some of these options aren’t gluten-free, though. I like adding quinoa, millet, or gluten-free pasta.

Oil-Free Dressing Without Mayonnaise

The creamy dressing is similar to my Vegan Potato Salad and Vegan Pasta Salad dressing. However, it doesn’t contain hemp seeds or cashews. I added avocado, which makes the dressing creamy and smooth. Also, it adds healthy fats, fiber, minerals, and vitamins. The healthy ingredients are:

White beans*
Plant-based milk
Avocado
Garlic cloves
Mustard
Lime juice or lemon juice
Sea salt, black pepper, and cayenne pepper

*I used Cannellini beans which add healthy plant-based protein but any white beans (e.g. Navy beans, etc.) will work just fine!

How To Store Leftovers?

Keep leftovers covered in the fridge for up to 3 days. The avocado dressing won’t be as green on the second day, which is normal, though.

Helpful Tips

Use your favorite veggies (e.g. zucchini, cucumber, olives…).
Double the batch of the salad and store leftovers in the fridge for up to 3 days.
Bring it to a vegan potluck or barbecue (BBQ).

Should you recreate this healthy Mexican avocado corn salad, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes!

If you love salads, definitely also check out the following vegan recipes:

Creamy Potato Salad
Easy Pasta Salad
Lunch Bowl With Hasselback Potatoes
Buddha Bowl With Roasted Chickpeas
Lebanese Fattoush Salad Recipe
Brown Rice Salad Recipe
Creamy German Cucumber Salad (Gurkensalat)