This avocado salad is packed with good ingredients and tossed in a citrus lime dressing – it’s one of our favorites!
Why we love avocado salad
There is so much love in this salad.
- The spicy-spicy dressing
- It can be kept in the fridge for days, making it a great option for a quick lunch during the week
- Affordable and easy to make
- It makes a balanced meal all by itself
How to make avocado salad
Avocado Salad is not only healthy and full of flavor, but it’s also incredibly easy to make! Basically there are three steps.
- Cook the orzo. We love the orzo in this recipe because it’s quick to make and my kids love it!
- Prepare the vegetables. Set the corn aside to thaw and chop the tomatoes, scallions, and avocado. We used cherry tomatoes, but any tomato will do. This recipe is super adaptable to use whatever you have on hand! We used red onions instead of spring onions. Or if you have peppers, they’re a great addition too!
- Mix the dressing. Our buttermilk dressing is so incredibly flavorful. It lasts a week in the fridge, so I often mix up a double batch so we’ll have it all week.
The sliced avocado will keep for 3-4 days. It can oxidize and lose its visual appeal, but it is not harmful. However, the bandage will help slow down the oxidation process. You can also toss your diced avocados with extra lime juice to delay browning.
If you don’t want to use pasta in this salad, you can use a variety of grains here. Rice, quinoa, or barley are great substitutes.
Our favorite substitute for buttermilk is one part sour cream to one part milk. So for this recipe, you would whisk together 2 tablespoons of milk with 2 tablespoons of sour cream.
Yes! My favorite thing to do is stir the dressing into the orzo, beans, corn, scallions, and tomatoes. The flavor of the dressing actually improves as it cools. Mix in the diced avocados and coriander just before serving.
More lunch ideas:
Avocado Pasta Salad
Packed with good ingredients, this avocado salad is tossed in a tangy buttermilk dressing—it’s one of our favorite foods!
Servings: 6
Calories: 309kcal
- 1 Cup orzo, dry
- 1 Cup corn, frozen
- 2 cups cherry tomatoes
- 3 stems green onion
- 15 ounce black beans, canned
- 1/4 Cup coriander chopped
- 1/4 Cup lime juice
- 1/4 Cup plain Greek yogurt
- 1 teaspoon chilli powder
- 1 teaspoon Salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 2 Middle avocado
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Prepare orzo according to package directions; drain and rinse.
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Let the corn thaw while you prep the remaining vegetables. Quarter cherry tomatoes, slice spring onions, and rinse and drain black beans; Place everything in a large bowl along with the orzo.
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In a small bowl, combine the chopped cilantro, lime juice, Greek yogurt, chili powder, salt, pepper, and garlic powder and whisk together.
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Dice the avocado and add to the salad. Drizzle the dressing over the orzo mixture and spread evenly. Chill until ready to serve and enjoy!
Calories: 309kcal | Carbohydrates: 45G | Protein: 11G | Fat: 11G | Saturated Fatty Acids: 2G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 7G | Cholesterol: 0.4mg | Sodium: 682mg | Potassium: 816mg | Fiber: 11G | Sugar: 4G | Vitamin A: 620ie | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg
www.superhealthykids.com
Natalie Monson
I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.
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