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A Salad That Feels Like Home: My Journey to the Perfect Bowl of Freshness

This Fresh & Flavorful Avocado Veggie Salad is a refreshing mix of creamy avocado, crunchy veggies, and a tangy dressing. A perfect balance of flavors and textures, it's ideal as a light lunch, a side dish, or a satisfying snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 –6 servings
Course: Salad
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 ripe avocados
  • 150-200 grams cherry tomatoes halved
  • 100 grams canned corn drained
  • 1 cucumber diced
  • 2 green bell peppers diced
  • 1 small onion thinly sliced
  • 220 grams sunflower oil
  • 100 ml milk
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon mustard
  • 2 garlic cloves minced
  • 1 teaspoon honey

Method
 

  1. Prepare the Vegetables: Slice the avocados, remove the pit, and scoop the flesh into a large bowl. Dice the cherry tomatoes, cucumber, and bell peppers. Thinly slice the onion.
  2. Combine the Veggies: Add the diced tomatoes, cucumber, bell peppers, and onions into the bowl with the avocado. Stir gently to mix.
  3. Make the Dressing: In a small bowl, whisk together sunflower oil, milk, mustard, minced garlic, honey, salt, and black pepper. Whisk until smooth and well combined.
  4. Toss and Serve: Pour the dressing over the vegetables and toss gently to combine. Ensure all the ingredients are coated with the dressing.
  5. Serve: Serve immediately or refrigerate for 30 minutes to let the flavors meld together. This salad can be served as a light meal or side dish.

Notes

  • Storage: This salad is best served fresh. If you need to store leftovers, place the avocado and dressing in separate containers to prevent the avocado from browning.
  • Dairy-Free Option: Substitute the milk with a plant-based alternative to make the dressing fully dairy-free.
  • Add-Ins: Feel free to add proteins such as grilled chicken or chickpeas for a more substantial meal.