Avocado Salad Recipe
Green mix, avocado, corn, tomato, and chef's dressing.
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Ingredients
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Salad
Chef's Dressing
Method
Salad
- 1
Prepare greens and produce
Wash and thoroughly dry 6 cups of mixed salad greens. Place greens in a large salad bowl.
- 2
Prepare avocados
Halve, pit, and peel the 2 avocados. Cut each half into 6–8 slices or medium dice. To prevent browning, gently toss the avocado pieces with 1 teaspoon lime juice (from dressing) if not serving immediately.
- 3
Prepare tomatoes and onion
Halve the cherry tomatoes. Thinly slice enough red onion to make about 1/4 cup. Add tomatoes, sliced onion, and 1 cup corn kernels to the bowl with the greens.
- 4
Season salad
Sprinkle 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper over the salad ingredients and gently toss to combine. If using, add 2 tablespoons chopped cilantro.
- 5
Add avocado last
Gently fold the avocado pieces into the salad just before dressing so they stay intact.
Chef's Dressing
- 6
Combine dressing ingredients
In a small bowl or jar, add 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 2 tablespoons mayonnaise, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 7
- 8
Dress the salad
Right before serving, drizzle about 3–4 tablespoons of the dressing over the salad (reserve any extra in the refrigerator for up to 3 days). Gently toss the salad to coat all ingredients evenly, taking care not to mash the avocado. Serve immediately.