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Corn and Avocado Salad

Recipe from Real Food, Loukie Werle, 2005.

Corn and Avocado Salad

What you will need

  • 4 Corn cobs
  • 1 Red onions, chopped
  • 1 tsp Extra virgin olive oil
  • 3 Garlic cloves, finely chopped
  • 1 Hot red chillies, finely chopped
  • 1 Large avocados, cut into bite-sized pieces
  • 2 1/2 Lebanese cucumbers, diced
  • 2 limes Freshly squeezed lime juice
  • 3/4 cup Coarsely chopped fresh coriander, leaves only
  • Freshly ground black pepper, to taste
4 serves

Method

  1. With a sharp knife, cut the corn off the cobs.  Combine the onion and oil in a large, non-stick frying pan and cook over moderate heat until the onion is soft, about 5 minutes stirring frequently.
  2. Add the garlic and chillies and cook a further 1-3 minutes.  Stir in the corn and cook 5 minutes, stirring frequently.  Allow to cool to room temperature.
  3. Meanwhile, in a large bowl combine the avocade and cucumber.  Add the cooled corn and onion mixture and toss well.  Add the lime juice and toss well.  Check seasoning.  Add the coriander and toss again.  Season with black pepper.  Serve at room temperature.

Nutritional

Value Per serve Per 100 grams
Total Energy 1295kJ
Total Fat 17.4g
Sat Fat 3.4g
Carbohydrate 28.6g
Fibre 10.1g

Total time:

Variation:

When using chillies be careful to make sure they're not too hot.  Generally, the smaller the chillies and the narrower in the "shoulders", the hotter they are, so adjust the amount to suit your taste.

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