This light and crisp spicy avocado crunch salad is packed full of nutrients that will keep you feeling full and satisfy your taste buds. I love to eat this alone and use it as a topper for taco bowls, tostadas and quesadillas or with chips as an awesome party appetizer. You really can’t go wrong with it.
Let the salad sit in the fridge for 20-30 minutes before serving. It will bring everything to the same temperature and allow the flavors to mingle. If you do this WAIT to add the avocado until after it has been chilled.
While I include measurements for fresh and dried garlic, I highly suggest you use fresh garlic. If you don’t have fresh cilantro, the salad is still good without!
INGREDIENTS + DIRECTIONS
My love for even easy measurements is pretty clear in this orzo salad recipe as well. 1 cup measurement guides the ingredients and the dressing is made of tablespoons. Hope it makes the dish as easy for you as it is delicious!
- Can of Corn (rinsed)
- Can of Black Beans (rinsed)
- Whole Bell Pepper (chopped)
- 1 Package of Cherry Tomatoes (chopped)
- Red Onion (1/2 cup diced)
- 2 Medium Avocados Diced
- 3 Limes (juiced)
- Cilantro (3 TBSP diced)
- 3 Garlic Cloves (or 1 tsp dried)
- 1 tsp cumin
- Olive Oil (1 tsp)
- 1 Jalapeño (diced – or Trader Joe’s Crispy Jalapeño pieces)
- Sea salt
These are estimates. I am not a food scientist, nutritionist or dietician. This information should not be used as medical or nutritional advice.
361 Calories and 10 grams of protein per serving (4 servings)
Chop up all the vegetables into comparable sizes, except the avocado. Drain and rinse the black beans and corn and toss everything in the same bowl. I tend to chop my vegetables up smaller, but do what feels right to you.
Dice up your fresh garlic, jalapeño cilantro and mix in with the veggies. If you are using the Trader Joe’s Jalapeño Crisps, put that on just before eating. Let individuals add how much they want.
Toss in olive oil, fresh squeezed lime juice, cumin and top with sea salt. Mix it all up making sure everything is covered well.
If you have time pop the salad in the refrigerator for 20-30 minutes to bring everything to the same temperature, then add avocado. But if you are ready to serve gently mix in the diced avocado and enjoy your spicy avocado crunch salad!
Mike and I both ate this as our main dish, but it was a little too spicy for Freddy since we did both fresh jalapeño and topped it with the crisps.
This spicy avocado crunch salad would go well as a side or a topper, as I mentioned above, to any Mexican style dinner you are making. We used the leftovers as a topping on our burrito bowls two nights later.
It would be great with this Tostada recipe I shared before!
I hope you enjoy!
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