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All of the ingredients added to a large wooden salad bowl and topped with vegan cheese.

Avocado and Corn Salad

Print Recipe
A simple summer salad that takes advantage of seasonal produce and pays homage to Mexican cuisine.
Course Main Course, Salad
Cuisine Mexican
Keyword avocado and corn salad, easy vegan salad, easy weeknight dinner, grilled corn, grilled corn salad, mexican flavors, mexican inspired recipe, plant based mexican food, plant based salad, summer salad, tex mex, vegan mexican food
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 205
Author carleigh

Equipment

Ingredients

  • 4 ears corn husks removed
  • 1 head butter lettuce or Romaine lettuce, finely chopped
  • 1 avocado cubed
  • ¼ cup chives chopped
  • ½ cup pickled red onions
  • salt and pepper to taste

Creamy Cilantro Lime Dressing

  • 1½ cups cilantro
  • ½ cup plant-based yogurt
  • 2 tbsp lime juice
  • 1 clove garlic
  • 1 tbsp maple syrup
  • ½ tsp salt
  • 3 tbsp water extra if needed

Instructions

  • Preheat a grill or grill pan over medium-high heat. Brush the corn lightly with olive oil and season with salt and pepper. 
  • Grill the corn for 8 to 10 minutes, turning occasionally, until charred in spots. Remove from the heat and set aside. 
  • While the corn cools, prepare the rest of the vegetables and the dressing. Finely chop the lettuce, cube the avocado and dice the chives. 
  • In a small blender or food processor, combine the vegan yogurt, cilantro, garlic, lime juice, maple syrup, salt, and pepper. Blend until smooth and creamy.
  • Carefully slice the kernels off the grilled corn cobs. In a large bowl, combine the lettuce, avocado, chives, grilled corn, and pickled onions.
  • Drizzle the dressing over the salad just before serving and toss gently to combine. Serve immediately.

Notes

  • Why not add crispy air fryer tofu as a protein component to make this into a full meal?
  • Serve as a side or a main meal in a larger quantity. You can also use this avocado and corn salad as filling for a wrap, tacos or baked sweet potato.
  • No grill? No problem. Use frozen corn and pan-roast it until golden or slightly charred.
  • Swap lettuce for different greens. If you have spinach, kale, or arugula waiting in your fridge, they also fit this recipe!

Nutrition

Calories: 205kcal | Carbohydrates: 30.5g | Protein: 5.4g | Fat: 9.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.2g | Sodium: 305.6mg | Potassium: 599.5mg | Fiber: 6.4g | Sugar: 9.8g | Vitamin A: 2143.4IU | Vitamin C: 21.6mg | Calcium: 79.4mg | Iron: 1.3mg