Lately I’ve been tired of eating the same old salad every day for lunch and have been wanting to try something new. I came upon this recipe for a salad with avocado as its main base instead of lettuce, and I gave it a try.
I know what you’re thinking: avocados are expensive! But I only had to buy two avocados to make this salad for four days, so really it’s not that bad. And the recipe also came with a quick and easy vinaigrette dressing recipe, so that’s a plus.
What you need for the salad:
-2 avocados
-cherry tomatoes
-red onion
-corn
-cilantro
-olive oil
What to do for the salad:
1. Heat a tablespoon of olive oil in a pan and cook the corn for five minutes.
2. Slice the red onion, cut the cherry tomatoes in half, and the avocados in cubes.
3. Mix the corn, avocados, red onion, cherry tomatoes, and cilantro together in a bowl.
Remember, I am a big fan of using ingredients to taste, so decide for yourself how much of everything you want to use! For example, if you want to eat the salad only once, use one avocado and small portions of the other veggies. But if you’re like me and meal prep for various days in advance, use more. I used half of a small can of corn, a bag of cherry tomatoes, one smallish red onion, and 7-10 sprigs of cilantro.
What you need for the dressing:
-juice of a lime
-juice of half a lemon
-2 tbsp olive oil
-pinch of salt, pinch of pepper
The recipe also suggests using lime zest and lemon zest, but I was feeling lazy and didn’t use them. It still tasted great.
What to do for the vinaigrette dressing:
1. Combine the ingredients and mix together well.
2. Drizzle over salad and toss salad.
This salad can be quite tangy, so if you want smoother taste, use less lemon juice! Enjoy 🙂