By posting this recipe I am entering a recipe contest sponsored by California Avocado Commission and am eligible to win prizes associated with the contest. I received free samples of California Avocado mentioned in this post. I was not compensated for my time.
California Avocado has asked the members of Recipe Redux to develop recipes highlighting this delicious summer fruit. There are so many ways to enjoy avocados, but my favorite way is in a salad. Whenever I eat a salad that doesn’t include avocado, I’m a little disappointed. Their soft, creamy texture complements the crunchier elements of a typical salad.
In addition to being delicious, avocados are a nutritional powerhouse with nearly 20 vitamins, minerals, and phytonutrients in a one-ounce serving. Their creaminess makes them a versatile substitute for mayonnaise in dressings and dips. This avocado summer salad is a unique, healthy summer side dish that will hold up well at your next barbecue.
Avocado Summer Salad
$.86 per serving
- 2 medium ears of corn
- 1 cup cherry tomatoes halved
- 1 cup chopped cucumbers
- 1 cup chopped red bell pepper
- 1 tbs diced red onion
- 2 medium California Avocados chopped
- 1 tbs olive oil
- 1/2 tbs lemon juice
- 1/2 tbs lime juice
- 1/2 tbs honey
- 3/4 tsp salt or more to taste
Blanch the ears of corn for 2 minutes in boiling water. Transfer the corn to a bowl of cold water.
Cut the corn off the cobs and place it in a large bowl.
Add the tomatoes, cucumber, bell pepper, and onion to the bowl. Stir to combine evenly.
Add the chopped avocado and stir gently.
Mix together the remaining ingredients in a small bowl to make the dressing. Pour over the salad and stir to combine.
Serve immediately or store in the refrigerator in an airtight container.
Avocado Summer Salad Price Breakdown
This recipe costs $5.13 to make, or $.86 per one-cup serving. Avocado Summer Salad is a healthy, flavorful side dish that takes advantage of fresh summer produce from the farm.