Mexican Salad with Creamy Avocado Dressing

Say hola to your mid-week dinner with this fresh and crunchy rainbow salad full of delicious Mexican flavours and creamy topped with avocado dressing.



Mexican Salad

  • 1 cup canned black beans, rinsed and drained
  • 1 corn cob, cooked, cut off kernels from cob (1/4 cup)
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 red capsicum, cored, seeded and cubed
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh coriander leaves finely chopped

Avocado Lime dressing

  • 1 ripe avocado
  • 3/4 cup, Unsweetened Almond Breeze
  • 2 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves crushed
  • 1/4 teaspoon salt
  • Pinch of chilli flakes


  1. In a large salad bowl, add all the Mexican salad ingredients. Set aside.1. In a large salad bowl, add all the Mexican salad ingredients. Set aside.
  2. In a blender, add the ripe avocado, Unsweetened Almond Breeze, olive oil, lime juice, ground cumin, garlic, salt, chilli flakes. Blend on high speed for 30- 60 seconds, or until the dressing is smooth and there is no lumps of avocado. If the dressing is too thick, add more almond milk, 1 tablespoon at a time until it reaches your desired consistency.
  3. Pour the avocado lime dressing onto the prepared salad. Combine with a serving spoon.
  4. Refrigerate for 1 hour to enhance the flavour. Serve with extra chilli flakes and fresh coriander on top.
Serves 2
Prep Time 20 Minutes