25+ Fresh and Flavorful Saturday Vegan Salad Recipes You’ll Love

Saturdays are the perfect day to unwind, relax, and enjoy some delicious and nourishing meals.

If you’re looking for a way to embrace plant-based eating without sacrificing flavor or variety, vegan salads are an excellent option.

From light and refreshing options for a sunny day to hearty and satisfying bowls for a cozy weekend, these salads are packed with vibrant ingredients, healthy fats, and plenty of plant-based protein.

we’ve curated 25+ vegan salad recipes that will keep your taste buds excited and your body nourished.

Whether you’re craving a zesty citrus salad, a savory grain-based bowl, or a refreshing veggie-packed dish, there’s something here for every occasion.

So, grab your favorite veggies, and let’s dive into the world of vibrant, satisfying, and easy-to-make vegan salads!

25+ Fresh and Flavorful Saturday Vegan Salad Recipes You’ll Love

Vegan salads are a versatile, healthy, and flavorful addition to any Saturday meal plan.

With so many combinations of fresh vegetables, grains, legumes, and mouth-watering dressings, the possibilities are endless.

Whether you prefer your salad crisp and refreshing or rich and hearty, these 25+ recipes offer a little something for everyone.

Not only are these salads perfect for a weekend meal, but they can also be prepped ahead for busy days ahead.

So, why not make your next Saturday meal a colorful, nutrient-packed vegan salad?

Get creative with the ingredients, experiment with new flavors, and enjoy a wholesome dish that will leave you feeling nourished, satisfied, and energized.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a refreshing, vibrant dish that brings together a blend of crunchy vegetables, hearty chickpeas, and zesty dressing. It’s perfect for a light yet satisfying Saturday lunch or dinner, offering a great balance of protein, fiber, and healthy fats.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta-style vegan cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, red onion, olives, and parsley.
2. Drizzle with olive oil and lemon juice. Sprinkle with dried oregano, salt, and pepper.
3. Gently toss all ingredients until well combined.
4. Top with crumbled vegan feta cheese and give a final toss to mix.
5. Serve immediately, or chill in the fridge for 30 minutes to allow the flavors to meld.

This Mediterranean Chickpea Salad is a fantastic way to enjoy a fresh, colorful meal packed with flavor. It’s incredibly versatile, so you can easily swap in other vegetables or add quinoa for an extra protein boost. The combination of chickpeas and vegan feta gives it that heartiness you crave, while the crunchy vegetables and olives provide a satisfying contrast of textures. Perfect for meal prep, this salad holds up well for several days in the fridge, making it a great choice for busy weekends.

Roasted Beet and Walnut Salad

This Roasted Beet and Walnut Salad brings together earthy roasted beets, crunchy walnuts, and a tangy balsamic dressing. It’s an elegant and nutrient-packed dish that’s full of flavor and texture, ideal for a relaxed Saturday meal.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup walnut halves, toasted
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1/4 cup crumbled goat-style vegan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender, flipping halfway through.
2. While the beets are roasting, toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside.
3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, and olive oil until smooth.
4. Once the beets are roasted, allow them to cool slightly. In a large bowl, combine the roasted beets, mixed greens, toasted walnuts, and crumbled vegan cheese.
5. Drizzle the dressing over the salad and toss gently to combine.

The roasted beets in this salad provide a naturally sweet, earthy flavor that pairs wonderfully with the crunch of the walnuts and the creamy richness of vegan cheese. The balsamic vinaigrette adds a perfect balance of acidity to complement the sweetness of the beets, making this salad an ideal dish to elevate any meal. The toasted walnuts give it a nice crunch, while the mixed greens add a fresh, peppery note. This salad can be served warm or at room temperature, and it’s a wonderful option for those looking to add more plant-based iron and antioxidants to their diet.

Crispy Tofu and Avocado Salad

This Crispy Tofu and Avocado Salad is a protein-packed, satisfying meal that’s loaded with healthy fats, fiber, and bold flavors. With crispy tofu and creamy avocado paired with a tangy dressing, this salad will quickly become a favorite go-to for your Saturdays.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tablespoons cornstarch
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, or romaine)
• 1 avocado, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup carrots, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Instructions:

1. Cut the tofu into 1-inch cubes. Toss the tofu cubes in cornstarch, salt, and pepper until evenly coated.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until crispy and golden brown on all sides. Remove from the skillet and set aside.
3. In a small bowl, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, and the remaining 1 tablespoon of olive oil.
4. In a large bowl, combine the mixed greens, avocado slices, shredded cabbage, and carrots.
5. Add the crispy tofu on top, drizzle with the dressing, and sprinkle with sesame seeds.
6. Gently toss the salad to combine, and serve immediately.

This Crispy Tofu and Avocado Salad is the perfect balance of creamy, crunchy, and savory flavors. The crispy tofu adds a satisfying crunch, while the avocado provides a smooth, rich texture. The sesame dressing adds depth and a hint of sweetness, making this salad a filling and refreshing option for any Saturday. The combination of fresh veggies like cabbage and carrots adds a nice crunch and vibrant color, turning this salad into both a visually stunning and delicious meal. Whether you’re new to tofu or a seasoned fan, this salad is sure to impress.

Thai-Inspired Mango and Peanut Salad

This Thai-Inspired Mango and Peanut Salad offers a delightful combination of sweetness, crunch, and savory flavors, making it a refreshing and satisfying option for a Saturday lunch. With ripe mango, fresh herbs, and a peanut dressing, this salad is vibrant, full of texture, and bursting with flavor.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons sesame oil
• 2 tablespoons tamari or soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. In a large mixing bowl, combine the mango, cucumber, bell pepper, cilantro, and mint.
2. In a separate small bowl, whisk together sesame oil, tamari, lime juice, maple syrup, grated ginger, and chili flakes (if using) until smooth.
3. Drizzle the peanut dressing over the salad and toss gently to combine.
4. Top with chopped roasted peanuts for a crunchy finish.
5. Serve immediately, or refrigerate for 20 minutes to allow the flavors to meld.

This Thai-inspired salad combines the tropical sweetness of mango with the crunch of fresh vegetables and the rich flavor of peanuts, making it both satisfying and refreshing. The dressing brings everything together, with a perfect balance of salty, sweet, and tangy notes. The herbs, cilantro and mint, add a burst of freshness that elevates the salad, making it perfect for a light yet flavorful weekend meal. With the added benefit of healthy fats from the peanuts and sesame oil, this dish is both nourishing and delicious.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a hearty, flavorful dish that is perfect for a filling yet healthy Saturday meal. The combination of roasted sweet potatoes, black beans, and a zesty lime dressing creates a satisfying and nutrient-dense salad that will keep you feeling full and energized.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1/4 red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, corn, and avocado.
4. In a small bowl, whisk together lime juice, olive oil, cumin, and paprika.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro before serving.

This Sweet Potato and Black Bean Salad is a comforting and fulfilling dish that packs in a variety of flavors and textures. The creamy sweetness of roasted sweet potatoes pairs beautifully with the hearty black beans, while the avocado adds richness. The zesty lime dressing enhances the freshness of the salad and ties everything together with a kick of cumin and paprika. Whether enjoyed warm or at room temperature, this salad is perfect for a weekend meal that will leave you feeling nourished and satisfied.

Avocado, Quinoa, and Kale Salad

The Avocado, Quinoa, and Kale Salad is a light yet nutrient-dense salad packed with fiber, protein, and healthy fats. It’s a perfect dish to fuel your Saturday, featuring a variety of textures and fresh flavors that will keep you feeling full and satisfied.

Ingredients:

• 1 cup quinoa, cooked
• 4 cups kale, chopped and massaged with olive oil
• 1 avocado, diced
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Let it cool slightly.
2. In a large bowl, combine the cooked quinoa, kale, avocado, sunflower seeds, and pumpkin seeds.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss everything together to combine.

This Avocado, Quinoa, and Kale Salad is not only packed with plant-based protein and fiber but also brimming with healthy fats from the avocado and seeds. The quinoa provides a nutty, hearty base while the kale offers a rich, earthy flavor that pairs perfectly with the creamy avocado. The dressing adds a bright and tangy touch, making this salad an energizing choice for a Saturday meal. This dish is versatile enough to serve as a main or side and can be easily customized by adding other veggies or protein sources for variety.

Roasted Brussels Sprouts and Pear Salad

This Roasted Brussels Sprouts and Pear Salad is a unique and flavorful dish that blends savory roasted sprouts with the sweetness of fresh pears and a tangy dressing. It’s a great way to enjoy seasonal produce, offering a combination of rich flavors and satisfying textures.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ripe pears, sliced
• 1/4 cup walnuts, chopped
• 1/4 cup crumbled vegan blue cheese (optional)
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
2. While the Brussels sprouts roast, toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Set aside.
3. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and olive oil to make the dressing.
4. Once the Brussels sprouts are done, let them cool slightly. In a large bowl, combine the roasted Brussels sprouts, pear slices, walnuts, and vegan blue cheese (if using).
5. Drizzle the dressing over the salad and toss gently to combine.

This Roasted Brussels Sprouts and Pear Salad is a beautifully balanced dish, with the savory richness of Brussels sprouts complementing the sweet, juicy pears. The walnuts add a satisfying crunch, and the vegan blue cheese (if used) gives the salad a creamy, tangy twist. The apple cider vinegar and maple syrup dressing adds a bright, sweet acidity that ties everything together perfectly. It’s an ideal salad for fall and winter, offering a comforting yet fresh flavor combination that will leave you craving more.

Cucumber, Tomato, and Avocado Salad

This Cucumber, Tomato, and Avocado Salad is a quick and refreshing dish, perfect for a Saturday gathering or a light lunch. The crisp cucumber, juicy tomatoes, and creamy avocado combine with a tangy dressing for a satisfying and nourishing salad.

Ingredients:

• 1 cucumber, thinly sliced
• 2 tomatoes, diced
• 1 avocado, diced
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cucumber, tomatoes, avocado, and red onion.
2. Drizzle with olive oil and lime juice. Season with salt and pepper to taste.
3. Gently toss the salad to combine, ensuring the avocado is not mashed.
4. Garnish with fresh cilantro before serving.

This simple yet flavorful Cucumber, Tomato, and Avocado Salad is perfect for those who want something fresh and light. The cool, crisp cucumber balances the sweetness of the tomatoes, while the creamy avocado provides a smooth texture. The lime juice and olive oil dressing bring just the right amount of acidity and richness, making this salad ideal for a quick, healthy meal. It’s a great choice when you’re craving something light but packed with nutrients.

Apple, Pecan, and Arugula Salad

The Apple, Pecan, and Arugula Salad offers a balance of sweetness, nuttiness, and peppery freshness. The crisp apple slices pair beautifully with toasted pecans, all tied together by a tangy balsamic dressing. It’s an elegant and flavorful dish for a Saturday brunch or dinner.

Ingredients:

• 4 cups arugula
• 2 apples, cored and thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the arugula, apple slices, toasted pecans, and dried cranberries.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the best freshness.

This Apple, Pecan, and Arugula Salad is a perfect example of how simple ingredients can create a deliciously complex dish. The sweetness of the apple and cranberries contrasts beautifully with the peppery arugula and the crunch of toasted pecans. The balsamic dressing adds a rich, slightly tangy flavor that enhances the salad’s natural sweetness. This salad is both light and satisfying, making it a great addition to any weekend meal or a stand-alone lunch.

Lentil and Roasted Carrot Salad

This Lentil and Roasted Carrot Salad is a hearty, comforting dish packed with plant-based protein and fiber. The earthy lentils are complemented by the sweetness of roasted carrots, creating a satisfying and nourishing meal perfect for a cozy Saturday.

Ingredients:

• 1 cup green or brown lentils, cooked
• 4 large carrots, peeled and cut into sticks
• 1 tablespoon olive oil (for roasting)
• Salt and pepper to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon cumin
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper, and spread them evenly on a baking sheet.
2. Roast the carrots for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
3. In a large bowl, combine the cooked lentils and roasted carrots.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, and cumin to create the dressing.
5. Drizzle the dressing over the lentils and carrots, and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Lentil and Roasted Carrot Salad is a perfect balance of flavors, textures, and nutrition. The earthy lentils provide a solid base of plant-based protein, while the roasted carrots bring a natural sweetness to the dish. The creamy tahini dressing adds richness, while the lemon juice and cumin bring brightness and depth. This salad is filling, flavorful, and a great choice for a hearty, satisfying meal on a Saturday.

Chickpea and Avocado Caesar Salad

The Chickpea and Avocado Caesar Salad is a fresh, vegan twist on the classic Caesar. With crunchy chickpeas, creamy avocado, and a zesty dressing, this salad is packed with flavor and texture. It’s a great choice for a weekend lunch or dinner.

Ingredients:

• 2 cups romaine lettuce, chopped
• 1 can chickpeas, drained, rinsed, and roasted
• 1 avocado, diced
• 1/4 cup vegan parmesan cheese (optional)
• 2 tablespoons olive oil (for roasting chickpeas)
• 1 tablespoon nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon tahini
• 1 tablespoon olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and pepper. Roast them on a baking sheet for 20-25 minutes until crispy.
2. In a large bowl, combine the chopped romaine lettuce, roasted chickpeas, and diced avocado.
3. In a small bowl, whisk together lemon juice, Dijon mustard, tahini, olive oil, nutritional yeast, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad, and toss to combine.
5. Top with vegan parmesan cheese (if using) and serve immediately.

This Chickpea and Avocado Caesar Salad is a delicious and satisfying take on a classic. The crispy roasted chickpeas add a crunch that mimics traditional croutons, while the creamy avocado brings richness to the salad. The tahini-based Caesar dressing provides a zesty, tangy flavor that perfectly complements the other ingredients. It’s a light yet filling salad that’s perfect for a plant-based weekend meal.

Spicy Roasted Cauliflower and Quinoa Salad

This Spicy Roasted Cauliflower and Quinoa Salad combines the nutty flavor of quinoa with the boldness of roasted cauliflower and a spicy kick from the dressing. It’s a hearty yet refreshing salad that’s perfect for a satisfying Saturday meal, packed with protein, fiber, and plenty of flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon sriracha (or more for extra spice)
• 1 teaspoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, until tender and slightly crispy at the edges.
2. In a large bowl, combine the cooked quinoa, roasted cauliflower, cherry tomatoes, and chopped cilantro.
3. In a small bowl, whisk together tahini, lemon juice, sriracha, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine. Serve immediately.

This Spicy Roasted Cauliflower and Quinoa Salad is full of bold flavors with a satisfying crunch from the cauliflower and quinoa. The spicy dressing gives it a kick, while the maple syrup balances the heat with a touch of sweetness. The addition of fresh cilantro and juicy tomatoes adds a refreshing contrast, making this salad both filling and bright. It’s a great option for those looking for a protein-packed, plant-based meal to enjoy over the weekend.

Watermelon, Cucumber, and Mint Salad

This Watermelon, Cucumber, and Mint Salad is the perfect summer-inspired dish that is light, hydrating, and refreshing. Combining juicy watermelon with crisp cucumber and a burst of fresh mint, this salad is ideal for a Saturday gathering or a quick and cooling lunch.

Ingredients:

• 3 cups watermelon, diced
• 1 cucumber, diced
• 1/4 cup fresh mint, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon chia seeds (optional)

Instructions:

1. In a large bowl, combine the diced watermelon, cucumber, and chopped mint.
2. Drizzle with lime juice and olive oil, and season with salt and pepper to taste.
3. Toss gently to combine, making sure the watermelon doesn’t break apart too much.
4. Garnish with chia seeds (if using) and serve immediately.

This Watermelon, Cucumber, and Mint Salad is incredibly hydrating and refreshing, perfect for hot days. The sweet and juicy watermelon pairs perfectly with the cool, crunchy cucumber, while the fresh mint adds an aromatic pop. The light lime and olive oil dressing enhances the flavors, making this salad a healthy and cooling dish for your Saturday meals. It’s also a great option for a picnic or BBQ, as it’s quick to prepare and very refreshing.

Zucchini Noodle and Pesto Salad

This Zucchini Noodle and Pesto Salad is a light, vibrant, and gluten-free alternative to traditional pasta salads. With spiralized zucchini, fresh basil pesto, and a sprinkle of pine nuts, it’s a delicious and satisfying dish perfect for a weekend meal that’s full of flavor and nutrients.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh basil pesto (store-bought or homemade)
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste

Instructions:

1. Spiralize the zucchinis into noodles and place them in a large bowl.
2. Add the cherry tomatoes, pine nuts, and basil pesto to the zucchini noodles. Toss to combine, making sure the pesto coats the noodles evenly.
3. Sprinkle with nutritional yeast (if using), and season with salt and pepper to taste.
4. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld.

This Zucchini Noodle and Pesto Salad is light yet satisfying, making it a great choice for a Saturday meal that won’t leave you feeling heavy. The spiralized zucchini noodles serve as a fresh and healthy base, while the vibrant basil pesto adds an herby richness to the dish. Toasted pine nuts add a wonderful crunch and depth of flavor. This salad is refreshing, packed with antioxidants, and a great way to enjoy the flavors of pesto in a low-carb form.

Sweet Corn and Avocado Salad

This Sweet Corn and Avocado Salad is a delightful, easy-to-make dish that combines the sweetness of fresh corn with the creamy richness of avocado. Tossed in a simple lime dressing and garnished with cilantro, it’s the perfect Saturday side dish or light meal.

Ingredients:

• 2 cups fresh corn kernels (or 2 cups frozen corn, thawed)
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. If using fresh corn, boil or grill the corn and cut off the kernels. If using frozen corn, simply thaw it.
2. In a large bowl, combine the corn, diced avocado, red onion, and cilantro.
3. Drizzle with olive oil and lime juice. Season with salt and pepper to taste.
4. Toss gently to combine, ensuring the avocado doesn’t break apart.
5. Serve immediately, or refrigerate for 15 minutes before serving for a chilled option.

This Sweet Corn and Avocado Salad is a perfect balance of textures and flavors, with the crunchy corn and creamy avocado. The lime dressing adds a fresh tang, while the cilantro gives it a burst of freshness. It’s a versatile salad that can be enjoyed as a side dish or as a light meal. This salad is also ideal for summer picnics, BBQs, or any time you’re craving something light and vibrant.

Note: More recipes​ are coming soon!