Avocado Vegetable Mix Salad
A creamy, flavorful avocado vegetable salad blending corn, eggs, and spices, perfect for light lunches or potlucks, offering fresh, savory, and zesty notes.
Ingredients
- 2 (12 oz.) cans whole kernel corn, drained and chilled ⓘ
- 2 medium avocados, peeled and diced ⓘ
- 6 hard-cooked eggs, diced and chilled ⓘ
- 1 cup mayonnaise or salad dressing ⓘ
- 1 tablespoon lemon juice ⓘ
- 2 tablespoons chopped onion ⓘ
- 1/2 teaspoon chili powder ⓘ
- 1/4 teaspoon ground cumin ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
Instructions
- Combine the drained and chilled corn, diced avocados, diced eggs, and chopped onion in a bowl.
- In a separate small bowl, blend together the mayonnaise, lemon juice, chili powder, cumin, and nutmeg.
- Gently toss the mayonnaise mixture with the avocado mixture until evenly coated.
- Garnish with sliced, pitted ripe olives if desired and serve.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise. You can also add diced bell peppers or cucumbers for extra crunch and flavor. If you prefer a spicier kick, feel free to increase the chili powder. This dish can be made a day ahead; just hold off on adding the avocados until right before serving to keep them fresh.
Serving Suggestions
This Avocado Vegetable Mix Salad is perfect as a light lunch or a side dish at a barbecue. It pairs beautifully with grilled chicken or fish and can be served alongside dishes like Ham 'N Cheddar Cheese Casserole for a complete meal. For a refreshing twist, serve it with a side of tortilla chips for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the avocados from browning, press plastic wrap directly onto the surface of the salad before sealing the container. This salad is best enjoyed cold, so there's no need to reheat it; simply serve it chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Avocado Vegetable Mix Salad contains roughly 1350 calories, with 43g protein, 214g carbohydrates, and 52g fat. It is an excellent source of iron (222% of the Daily Value), calcium (153% of the Daily Value), and potassium (90% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1184mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance, but it's best to add the avocados just before serving to prevent browning. Mix the other ingredients and store them separately, then combine everything right before you plan to serve.
What can I substitute for mayonnaise?
You can use Greek yogurt or a vegan mayo as a healthier alternative. Both options will provide a creamy texture while altering the flavor slightly, but they can still complement the other ingredients well.
How can I make this salad more filling?
To add more substance, consider incorporating cooked quinoa or chickpeas into the mix. These additions will boost the protein content and make the salad more satisfying, perfect for a hearty lunch or light dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).