I love avocados in all forms, so I always buy a big bag. The problem is, they all seem to ripen at once, and a girl can only eat so much guacamole! This avocado salad is the perfect way to use up avocados at their peak freshness along with heaps of other fresh seasonal produce. The dressing is perfectly light and tangy, and it really brings the whole dish together.
How to Store
I highly recommend enjoying this avocado salad as soon as it is ready since avocados tend to brown pretty quickly. Leftovers will keep for up to 1 day in the fridge, although they might not look as pretty the second time around.
Serving Suggestions
This fresh and bright avocado salad is the perfect accompaniment for honey garlic salmon, baked chicken wings, or oven baked steak. And if you’ve still got plenty of avocado, serve it alongside these avocado burgers! It’s a great way to get some super tasty nutrition into any meal.
How to Make Avocado Salad Step by Step
Mix the Dressing: In a large salad bowl, whisk together ¼ cup of olive oil, ¼ cup of fresh lemon juice, 2 tablespoons of red wine vinegar, 1 tablespoon of honey, 1 minced clove of garlic, ½ teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Whisk in ¼ cup of chopped fresh parsley and ¼ cup of chopped fresh basil. Toss the Salad: Add in 16 ounces of halved grape tomatoes, 3 large avocados sliced into chunks, 1 diced English cucumber, the kernels from 3 ears of corn, and ¼ cup of finely chopped red onion and toss to combine.
