Mexican Avocado Salad
ELAVEGAN.COM
This creamy Mexican Avocado Salad is filling but still light and perfect for lunch or as a side dish for dinner.
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The recipe is vegan, gluten-free, healthy, easy to make, and has an oil-free dressing.
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First, cook the fresh ears of corn in a hot skillet or on the grill until perfectly charred from all sides.
STEP 1
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Meanwhile, prepare the oil-free avocado dressing. Blend all dressing ingredients in a blender or food processor until completely smooth.
STEP 2
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In a large bowl, combine the chopped peppers, onion, tomatoes, black beans, avocado, and corn.
STEP 3
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Add the dressing and stir to combine. Taste and adjust the seasonings. Add more salt/pepper/lime juice if required.
STEP 4
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Garnish with fresh herbs (e.g. parsley) and serve immediately. Enjoy! Store leftover dressing in a container in the fridge for up to 3 days.
STEP 5
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ELAVEGAN.COM
You'll definitely love this Mexican avocado salad because it's creamy, light, and delicious. It’s a healthy lunch or side dish which contains plant-based protein.
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