Mexican Avocado Salad Vegan

Healthy Mexican Avocado Salad

I love avocados so much and eat them almost daily. Since I live in a tropical climate, I have access to super-ripe yellowish avocados, which taste absolutely amazing. We even have our own avocado tree in our yard, therefore it’s no wonder that I had to create a Mexican avocado salad recipe. I love it because it’s:

How to Make A Mexican Avocado Salad?

This recipe is very simple and has only a few easy-to-follow instruction steps.

First, cook the fresh ears of corn in a hot skillet or on the grill until perfectly charred from all sides. Meanwhile, prepare the oil-free avocado dressing. Blend all dressing ingredients in a blender or food processor until completely smooth. Chop the veggies, and assemble the avocado corn salad in a large bowl. Add the dressing, stir, and enjoy! Eat it right away and store leftovers in the fridge.

Use Your Favorite Salad Ingredients

I used green and red pepper, onion, corn, black beans, cherry tomatoes, and of course, avocado. However, if you don’t like onion, for example, just leave it out. You can add the following ingredients in addition:

Cucumber Olives Zucchini Dill Pickles Vegan Feta cheese

Olives are great for a Mediterranean twist, and I actually love adding them. I know that many people don’t like olives though, therefore they are not part of the ingredients. Instead of black beans, you could add cooked chickpeas, kidney beans, or pinto beans.

Great For Dinner As Well

If you want to make this tasty Mexican avocado salad for dinner, simply add your favorite cooked grains such as:

Quinoa Millet Pasta Bulgur Couscous Farro

Please note that some of these options aren’t gluten-free, though. I like adding quinoa, millet, or gluten-free pasta.

Oil-Free Dressing Without Mayonnaise

The creamy dressing is similar to my Vegan Potato Salad and Vegan Pasta Salad dressing. However, it doesn’t contain hemp seeds or cashews. I added avocado, which makes the dressing creamy and smooth. Also, it adds healthy fats, fiber, minerals, and vitamins. The healthy ingredients are:

White beans* Plant-based milk Avocado Garlic cloves Mustard Lime juice or lemon juice Sea salt, black pepper, and cayenne pepper

*I used Cannellini beans which add healthy plant-based protein but any white beans (e.g. Navy beans, etc.) will work just fine!

How To Store Leftovers?

Keep leftovers covered in the fridge for up to 3 days. The avocado dressing won’t be as green on the second day, which is normal, though.

You Will Love This Mexican Avocado Salad, Because It’s:

Dairy-free Egg-free Protein-rich Creamy Comforting Easy to make with simple ingredients Perfect as a summer salad Healthy

Helpful Tips

Should you recreate this healthy Mexican avocado corn salad, please leave a comment and rating below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! If you love salads, definitely also check out the following vegan recipes:

Creamy Potato Salad Easy Pasta Salad Lunch Bowl With Hasselback Potatoes Buddha Bowl With Roasted Chickpeas Lebanese Fattoush Salad Recipe Brown Rice Salad Recipe Creamy German Cucumber Salad (Gurkensalat)