Avocado Salad Recipe
Step-by-step photos can be seen below the recipe card.
Servings: 6 salads
Ingredients
- ¼ cup olive oil
- ¼ cup fresh lemon juice (from 2 lemons)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 16 ounces grape tomatoes halved
- 3 large avocados sliced into chunks
- 1 English cucumber diced
- 3 ears fresh corn kernels sliced off
- ¼ cup finely chopped red onion
Instructions
- In a large salad bowl, whisk together the olive oil, lemon juice, vinegar, honey, garlic, Italian seasoning, salt, and pepper.¼ cup olive oil, ¼ cup fresh lemon juice, 2 tablespoons red wine vinegar, 1 tablespoon honey, 1 clove garlic, ½ teaspoon Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Whisk in the fresh herbs.¼ cup chopped fresh parsley, ¼ cup chopped fresh basil
- Add in the grape tomatoes, avocado, cucumber, corn, and red onion and toss to combine.16 ounces grape tomatoes, 3 large avocados, 1 English cucumber, 3 ears fresh corn, ¼ cup finely chopped red onion
Video
Notes
Storage: Avocado salad is best served on the day it is made but will keep for up to 1 day in the refrigerator.
Nutrition
Serving: 1salad | Calories: 319kcal | Carbohydrates: 26g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 215mg | Potassium: 908mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1181IU | Vitamin C: 33mg | Calcium: 41mg | Iron: 2mg