Description
This Pickled Onion and Avocado Salad is loaded with lots of goodies, including cucumber, corn and tomato. It’s tossed with a simple lime juice dressing and is perfect for summer parties and BBQs. Enjoy this salad as a side dish or a dip with corn chips!
Ingredients
Scale
- 2 cups small diced cucumber, I like to use English cucumber
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup corn kernels, fresh, frozen or canned
- 1 large avocado, peeled pitted and diced
- 1 cup chopped pickled red onions, homemade or store-bought
- 1/2 cup chopped cilantro
- 2–3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice, about two large limes
- Salt and black pepper, to taste
Instructions
- Wash and dry all veggies well and then give a small dice to the cucumber, avocado, tomato and pickled red onion.
- Add diced vegetables to a large bowl and then add in the chickpeas, corn, cilantro, oil, lime juice, cumin and salt and pepper.
- Mix everything together well, give it a taste and add extra salt, pepper, cumin or lime juice if desired. Serve salad as a side dish or a dip with corn chips.
Notes
The pickled onion recipe that I link to above is a refrigerator pickled onion recipe, so it does need to be prepared about 24 hours in advance.
Salad should stay good in the refrigerator for 2-3 days, as long as it is stored in an airtight container.
If making this avocado salad ahead of time, I suggest waiting until ready to serve before adding in the avocado.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: Mexican Inspired
