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
1 semi-ripe avocado, pitted, cubed
1 ear corn, shucked
1 cup cherry tomatoes, halved
1 small or ½ large lime, juiced
From the Organic Authority Files
1 handful cilantro, chopped (about 1/3 cup)
Combine all ingredients in a medium bowl; toss gently to coat.
Serve immediately or store in refrigerator up to 8 hours before serving.
- 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