A side that’s near and dear to my heart, Grandma’s go-to avocado salad. I’ve had this throughout the years when visiting with family. Always in the comfort of the same home I made pillow forts in growing up. Grandma’s house has always been the place where memories are made and an overwhelming amount of love and gratitude for life is felt. I am truly grateful to have those experiences to look back on as my husband and I embark on starting our own family.
Picking up where we left off with renovations three years ago. To say this year has been a challenge is an understatement of the century. My husband and I are expecting our first child this December and with the struggle of navigating pregnancy, taking the best care of myself, maintaining my workflow, raising 5 fur babies and trying to keep sane – my mental health has been all over the place. I cannot fathom how so many women have gone through this, multiple times at that. It’s challenging me in ways I’ve never been challenged before. Most days I feel like I’m failing as a soon-to-be-mother. These hormonal roller coasters are a doozy! I truly have a newfound respect for mothers and I just hope I can learn how to manage it all.
With the stress of renovating again I’ve been turning to classic comforts. One of which I realized I never formally shared here before. My grandma holds a huge piece of my heart and as far back as I can remember she’s been making this salad for us. I might be the only vegan in the family, but my sister, brother and sister-in-law are pescatarian. At family gatherings she makes this salad for everyone but it’s especially appreciated by me because it’s the one guaranteed side that’s always vegan-friendly.
I think subconsciously I’m channeling my grandma’s energy to be more positive moving forward with my pregnancy. I mean, she did raise 5 amazing kiddos. I count myself lucky to be surrounded by so many strong and influential women, mothers and all around inspiring role models to look up to for advice during this transition in my life. We’re excited to meet you baby, can’t wait to see you soon!
If you give this recipe a try I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. AND if you want to stay updated on baby news, I’m sharing that over there as well. Thank you very much for taking the time to follow along with my content and make my recipes!
Grandma’s Tex Mex Avocado Salad
Yield 6 servings
- 3 small Avocados, medium dice
- ¾ cup Red Onion, medium dice
- ½ cup cooked Black Beans, rinsed
- 1 Orange Bell Pepper, large dice
- 2 ears of Sweet Corn, off the cob
- 1 cup Grape Tomatoes, halved
- 3 tbsp Balsamic Vinaigrette
- 1 tbsp fresh Lemon or Lime Juice
- Salt & Pepper, to taste
- Cut red onion, bell pepper and tomatoes to size. Keeping everything similar, I usually make the red onion slightly smaller.
- Peel the husk from the sweet corn and carefully slice down the sides to remove all the kernels.
- Open and drain a can of black beans, rinsing thoroughly.
- Be sure to pick ripe yet still slightly firm avocados. Cut and dice into medium chunks and add to a bowl with lemon juice.
- Measure and add all ingredients into your bowl of avocado and drizzle with balsamic vinaigrette dressing.
- Season with salt and pepper to taste.
- Give everything a gentle fold until evenly distributed. Taste and adjust seasonings as needed.
- Eat immediately as a side or on top of greens, potatoes, rice, etc.
This will keep fresh for a few hours. It’s best prepped right before serving. You can always prepare the base without avocado and add that last upon serving.
Courses Side, Appetizer