Avocado Salad

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Avocado Salad 

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.

5.0 from 1 reviews
Avocado Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4-6
This refreshing salad is the perfect side for many meals.
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
Cilantro-Lime Vinaigrette
  1. Combine all of the ingredients in a blender and process until smooth.
  1. Toss the vinaigrette with the salad fixings.

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2 Responses to “Avocado Salad”

  1. Cherie says:

    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.

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