This salad is easy to make and a fresh favorite to serve alongside grilled chicken fajitas or steak fajitas!
Prepping Avocado
Ripe avocados are one of my favorite snacks served with a bit of feta, salt and rice vinegar or even as Avocado Toast. They’re easy to prep and loaded with healthy fats.
BUYING: Choose avocados that yield to gentle pressure but aren’t mushy. I try to buy a couple days ahead of time so they can ripen. CUTTING: Cut avocados just before serving as they can brown quickly. I cut them right in the peel and scoop out with a spoon. PREP: I usually add them right to the bowl and give a squeeze of lemon or lime juice to keep them from browning.
To Make Avocado Salad
A crispy, crunchy collection of colorful veggies, savory black beans, creamy avocados and a generous helping of cotija cheese! I prefer to use grilled corn in this recipe as I love the smoky flavor it adds. If you don’t have time to grill, you can place your corn under a broiler for a couple of minutes. Top with Cotija cheese (or feta) and tortilla strips. Serve immediately.
Serve This With…
Keep the theme going with the addition of soft, warm corn or flour tortillas for scooping the salad up and eating taco-style. Or, you can top a bed of shredded greens with avocado salad and add a little more dressing, or salsa and sour cream. Add some chopped chicken or shredded or taco meat to punch up the protein a little bit and make a fancy taco salad!
How Long Will it Last in the Fridge?
Sadly avocado doesn’t keep so well. This Avocado Salad is best prepped right before serving. If you’d like to make it last longer, combine everything except the avocado and refrigerate 3 to 5 days. To refresh, simply give it a stir, and add in the avocado with a little bit of fresh lime juice and salt and pepper.
More Avocado Awesomeness
Tomato Avocado Salad Avocado Salmon Salad Avocado Ranch Chicken Salad Wrap Avocado Egg Salad Cucumber Avocado Salad Avocado Corn Salad
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