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.
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
Instructions
- 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.
- Combine the Veggies: Add the diced tomatoes, cucumber, bell peppers, and onions into the bowl with the avocado. Stir gently to mix.
- 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.
- Toss and Serve: Pour the dressing over the vegetables and toss gently to combine. Ensure all the ingredients are coated with the dressing.
- 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.