Ingredients
Full recipe with amounts can be found in the recipe card below.
Avocado. I prefer Hass avocados but any variety you like will work. Make sure they’re ripe! Corn. I use corn on the cob but frozen corn can also work. Simply defrost and toast in a hot pan until golden brown. Tomatoes. I used cherry tomatoes. Just be sure to use in-season, ripe tomatoes for the best results, and any variety will be delicious. Fresh basil. I added fresh parsley too but this is optional. Olive oil. Lemon juice. Salt and pepper.
How to make avocado salad
Can I make avocado salad in advance?
If you want to prepare the salad fully in advance, I wouldn’t suggest doing so more than 30 minutes to an hour or so before you plan on serving it. The avocado will oxidize and brown if left for too long. You can prepare the salad, without the avocado, up to 6 hours in advance. The grilled corn can be kept covered in the fridge for up to 3 days.
What to serve with avocado salad
Avocado recipes
