Avocado Salad
Tue, Feb 15, 2011
Disguising Healthy Foods, Foodgawker, Itsy Bitsy Foodies Sightings, Quick n' Easy, Salads, Search by Course
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I used my cilantro-lime vinaigrette taco salad recipe (adapted from a Cooking Light recipe) to make a refreshing avocado salad. I kept it simple with avocado, corn, black beans and bell peppers but you can adjust the salad fixings to your tastes and what you have on hand.
Avocado Salad
Author: Itsy Bitsy Foodies
Recipe type: Salad
Prep time:
Total time:
Serves: 4-6
This refreshing salad is the perfect side for many meals.
Ingredients
Cilantro-Lime Vinaigrette
- ¼ cup chopped, seeded tomatoes
- ¼ cup chopped cilantro
- 1 tsp olive oil
- 1 Tbsp cider vinegar
- 1 tsp grated lime rind
- 1 Tbsp lime juice
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp black pepper
- ⅛ tsp-1/4 tsp garlic powder
Salad Fixings
- 1 tomato, chopped
- ½ -1 red or orange bell pepper, chopped
- 1 cup frozen corn, thawed
- 1 can black or pinto beans, drained and rinsed
- 1 avocado, cut in chunks
Instructions
Cilantro-Lime Vinaigrette
- Combine all of the ingredients in a blender and process until smooth.
Salad
- Toss the vinaigrette with the salad fixings.
Tags: avocado, bell pepper, black beans, cilantro, lime
Thanks for this very delicious salad! Our friends raved about it and requested the recipe. I used spinach as the base and added feta cheese. I marinated the salad in the
vinaigrette for about two hours and it was perfect! There wasn’t anything left over.