Enjoy the flavours of summer with this vegan corn avocado salad. It’s perfect as a light lunch, side dish, or even as a taco topping.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Corn Avocado Salad
- Corn Avocado Salad Recipe
Packed with fresh corn, creamy avocado, and a medley of other nutritious ingredients, this corn avocado salad is a delicious way to enjoy the best of summer produce.
It is a perfect blend of sweet, creamy, and tangy flavours. The colourful array of vegetables contributes a variety of antioxidants and vitamins, making this salad not only delicious but also nourishing.
This corn salad is tastefully, texturally, and colourfully busy , which is just the most fun thing right now when all of our produce is so fresh and juicy and crisp.
If you love corn try my corn salsa or the Indian style corn chaat . You’ll love them too!
Recipe Highlights
- Vegan & Gluten-Free: Perfect for everyone, regardless of dietary preferences.
- Low-Calorie & Nutritious: Packed with vitamins, healthy fats, and fiber.
- Quick & Easy: Ready in under 20 minutes.
- Versatile: Can be served as a main dish, side, or even as a dip.
- Fresh & Flavourful: A burst of flavours in every bite.
Ingredients You’ll Need
- Fresh Corn Kernels for a sweet and juicy flavour. Avoid using frozen or canned corn for this salad recipe.
- Avocado add the creaminess and healthy fats.
- Cucumber gives the much required refreshing crunch.
- Cherry Tomatoes for the vibrant colour, sweetness and acidity.
- Red Onion add a sharp, spicy flavour
- Fresh cilantro and Mint adds a fresh and herbaceous note.
- Salad Dressing is a simple mix of extra virgin olive oil, lime juice, garlic, salt, and pepper.
Additional Add-ons
- Add Protein: For added protein, consider adding black beans.
- Add More Veggies: Radish, or red bell pepper, can be great additions.
- Make It Hot: If you prefer a spicier salad, add a jalapeño or add a dash of red chilli flakes.
How To Make Corn Avocado Salad
Prepare the cornfor salad
- If using fresh corn, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
Prepare the vegetables
- Dice the avocado and cucumber, half the tomatoes, and slice red onion.
- Finely chop the cilantro and mint.
- If you like a bit of spice, take one green chilli, remove the seeds and finely chop it.
Mix the salad
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
Make the dressing
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
Dress the salad
- Pour the dressing over the salad.
- Add finely chopped herbs.
- Gently toss to coat all the ingredients evenly.
Serving Suggestion
Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Whether you’re looking for a quick and healthy meal or a colourful side dish for BBQ, topping for tacos and burritos , this corn avocado salad is sure to satisfy.
More Salad Recipes
- Orange Salad
- Avocado Salad
- Herbed Potato Salad
- Cherry Tomato Salad
- Healthy Cabbage Salad
- Smashed Cucumber Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 1 Cup fresh corn kernels (approx 1 ear of corn)
- ▢ 1 Cup cherry tomato, cut into haves
- ▢ 1 large size ripe avocado, diced
- ▢ 1 small size red onion, sliced
- ▢ 1 medium size English cucumber, diced
- ▢ Handful of mint leaves, finely chopped
- ▢ Handful of fresh cilantro, chopped
Ingredients For Salad Dressing
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 lime, juiced
- ▢ 4 garlic cloves, minced or crushed
- ▢ Salt and crushed pepper as per taste
Instructions
- If using fresh corn on cob, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad. Add finely chopped herbs. Gently toss to coat all the ingredients evenly.
- Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
Corn Avocado Salad Recipe
Equipment
- Salad Mixing Bowl
Ingredients
- 1 Cup fresh corn kernels (approx 1 ear of corn)
- 1 Cup cherry tomato, cut into haves
- 1 large size ripe avocado, diced
- 1 small size red onion, sliced
- 1 medium size English cucumber, diced
- Handful of mint leaves, finely chopped
- Handful of fresh cilantro, chopped
Ingredients For Salad Dressing
- 4 tablespoon extra virgin olive oil
- 1 lime, juiced
- 4 garlic cloves, minced or crushed
- Salt and crushed pepper as per taste
Instructions
- If using fresh corn on cob, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad. Add finely chopped herbs. Gently toss to coat all the ingredients evenly.
- Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Notes
Nutrition
Doodh Pak is a classic Gujarati sweet dish. It is similar to rice kheer but has a unique taste and consistency that sets it apart.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Doodh Pak
- Serving Suggestion
- My Tried and True Tips
- Gujarati Doodh Pak Recipe
Doodh Pak is a pudding milk, rice, and sugar, flavoured with cardamom, saffron, and nuts. It is a quintessential part of Gujarati thali meal or festive food fare. This rich, creamy, and aromatic sweet dish is often prepared during festivals, special occasions, and celebrations.
Doodh Pak is more than just a dessert; it’s a comforting, Grandma style simple yet satisfying sweet dish.
Difference between Doodh Pak and Kheer: The key difference between these two Indian desserts are the consistency and the preparation method. Otherwise both require same set of ingredients.
Ingredients You’ll Need
- Milk preferably full-fat milk for a richer taste and creamy texture.
- Medium Grain White Rice with less starch, washed and soaked.
- Granulated White Sugar to sweeten the doodh pak.
- Milk Powder to get the thick consistency.
- Cardamom Powder and Saffron to flavour the doodh pak.
- Nuts (almonds, pistachio, cashew) peeled, and sliced.
- Chironji is the key ingredient of this Gujarati dessert recipe.
- Nutmeg Powder: A pinch (optional)
How To Make Doodh Pak
Step 1: Wash and soak rice
- Wash rice thoroughly under running water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
- Soak the washed rice in water for at least 30 minutes. This soaking process helps the rice cook faster and more evenly when added to the milk.
Step 2: Start simmering milk
- Reserve 1 Cup of milk. Keep it aside.
- Pour rest of the milk into a heavy bottom saucepan or kadhai.
- Bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.
Step 3: Cook rice
- Once the milk starts boiling, reduce the heat to low and add the soaked rice. Cook slowly in the milk.
- Stir occasionally to avoid any scorching. Keep cooking over low heat till rice is soft and mushy and the milk starts thickening.
Step 4: Make condensed milk
- Combine sugar, milk powder, and the one cup reserved milk in a pan.
- Simmer over low heat till it becomes thick and sticky liquid like a condensed milk.
Step 5: Flavouring the Doodh Pak
- Add the saffron strands, cardamom powder, chironji, homemade condensed milk, and a pinch of nutmeg powder.
- Continue to cook the Doodh Pak on low heat until the milk reduces to a thick, creamy consistency and the rice is fully cooked and soft.
- Now, add the sliced almonds, and pistachios. Stir them in, reserving a few for garnishing.
Serving Suggestion
Remove the Doodh Pak from the heat and let it cool slightly. The dish can be served warm or chilled, depending on your preference.
If you want to make it more festive, you can garnish it with saffron strands, rose petals, and the reserved nuts just before serving.
Serve the Doodh Pak in small bowls and enjoy this traditional Gujarati sweet, either on its own or as a complement to a festive meal.
My Tried and True Tips
- Milk Quality: Always use full-fat milk to get the creamiest consistency. The richness of the milk is key to the texture of the Doodh Pak.
- Short Grain Starchy Rice is not the right choice for this Indian dessert recipe. I highly recommend not to use basmati rice for making doodh pak. It will not give you the desired consistency.
- Consistency: Doodh Pak thickens as it cools. If it becomes too thick, you can add a little warm milk or water to adjust the consistency before serving.
- Nuts: Feel free to experiment with other nuts like walnuts or raisins, depending on your taste.
More Indian Sweet Recipes
- Basundi
- Shrikhand
- Mawa Barfi
- Rava Kesari
- Badam Kheer
- Moong Dal Halwa
- Baked Shahi Tukda
Ingredients
- ▢ 1 litre full fat milk
- ▢ ¼ Cup white rice (medium grain)
- ▢ ¼ Cup granulated white sugar
- ▢ ¼ Cup milk powder (dairy whitener), unsweetened
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ ¼ teaspoon saffron (kesar)
- ▢ 1 tablespoon chironji (charoli)
- ▢ 1 tablespoon sliced almonds
- ▢ 1 tablespoon sliced pistachio
Instructions
Prep Work
- Wash rice thoroughly under running water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
- Soak the washed rice in water for at least 30 minutes. This soaking process helps the rice cook faster and more evenly when added to the milk.
- Reserve 1 Cup of milk. Keep it aside.
- Combine sugar, milk powder, and the one cup reserved milk in a pan. Mix.
- Simmer over low heat till it becomes thick and sticky liquid like a condensed milk. Turn off the heat. This is homemade condensed milk.
Making Doodh Pak
- Pour rest of the milk into a heavy bottom saucepan or kadhai. Bring the milk to a gentle boil while stirring occasionally to prevent it from sticking to the bottom of the pan.
- Once the milk starts boiling, reduce the heat to low and add the soaked rice. Cook slowly in the milk.
- Stir occasionally to avoid any scorching. Keep cooking over low heat till rice is soft and mushy and the milk starts thickening.
- Add the saffron strands, cardamom powder, chironji, homemade condensed milk, and a pinch of nutmeg powder.
- Continue to cook the Doodh Pak on low heat until the milk reduces to a thick, creamy consistency and the rice is fully cooked and soft.
- Now, add the sliced almonds, and pistachios. Stir them in, reserving a few for garnishing.
- Serve the Doodh Pak warm or cold garnished with sliced nuts and saffron strands.
Recipe Notes:
- The best rice for doodh pak is medium grain, less starchy, uncooked white rice.
- The sugar is always added towards the end of the cooking process. Once the milk is thickened, and the rice is perfectly mushy, then add sugar.
- Do not use pre cooked rice for making Doodh Pak.
- Many recipes suggest frying soaked rice in a teaspoon of ghee before cooking in the milk.
Nutrition
We follow a strict NO SPAM Policy
