All images by Kimberley Stakal

This avocado salad recipe is a masterpiece at just five simple ingredients. The colors are bold, the aromas are grassy and sweet, and the flavors are purely invigorating. I call it a salad, but it’s also a relish, a salsa, and a meal all at once—feel free to use it however you please in your late summer menus.

5-Ingredient Avocado Salad

Makes 4 small servings

INGREDIENTS
1 semi-ripe avocado, pitted, cubed

Avocados, by Kimberley Stakal

1 ear corn, shucked

Corn, by Kimberley Stakal

1 cup cherry tomatoes, halved

Tomatoes, by Kimberley Stakal

1 small or ½ large lime, juiced

Limes, by Kimberley Stakal

1 handful cilantro, chopped (about 1/3 cup)

Cilantro, by Kimberley Stakal 

METHOD

Combine all ingredients in a medium bowl; toss gently to coat.

Mixing, by Kimberley Stakal

Serve immediately or store in refrigerator up to 8 hours before serving.

Avocado salad, by Kimberley Stakal

SERVING SUGGESTIONS

  • Enjoy exactly as is for a refreshing anytime summer meal.
  • Mix in black beans and/or cooked quinoa to make a hearty meatless entrée.
  • Spoon over grilled fish or chicken for a seasonal relish.
  • Use in place of regular salsa for just about anything—nachos, tacos, chips, and the like.

All images by Kimberley Stakal