Avocado Corn Salsa Salad

When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.

Watch the recipe video here


  • Salad
  • 16 c. Arugula
  • 2 ea. Avocados From Mexico, sliced
  • 1 c. Bell pepper, orange, diced
  • 1 c. Corn, canned, drained
  • 1 c. Tomatoes, chunks
  • 1 T. Avocado oil
  • Cilantro Lime Vinaigrette
  • 1/2 ea. Avocados From Mexico
  • 1/4 c. Cilantro
  • 1/4 c. Lime juice
  • 1 T. Honey
  • 1 T. Olive oil
  • 1 T. White wine vinegar


  1. In a large skillet on medium heat, warm the avocado oil and add the steak. Cook the steak approximately 3-5 minutes on each side. Salt and pepper to taste.
  2. In a food processor, add the avocado, cilantro, lime juice, honey, olive oil, and white wine vinegar. Food process until smooth.
  3. In a large bowl, add the arugula and dressing. Toss until well combined.
  4. Add avocado, bell pepper, corn, and tomatoes to salad mixture. Gently toss until well combined.
  5. Evenly distribute the salad into four bowls and top each salad with cooked steak

Nutrition Facts

Recipe makes 4 servings

Serving Size 1 serving (517g)

Amount per serving

Calories 530

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 30g 39%
    • Saturated Fat 8g 38%
    • Trans Fat 0g
  • Cholesterol 80mg 27%
  • Sodium 100mg 4%
  • Total Carbohydrate 80g 27%
    • Dietary Fiber 10g 36%
    • Total Sugars 6g
      • Includes 0g Added Sugars 0%
  • Protein 45g
  • Vitamin D .001mcg0%
  • Calcium 160mg10%
  • Iron 5.4mg30%
  • Potassium 1410mg30%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

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