I made this, today, for my "Culinary Chicks" lunch group. It was a hit! Adapted from the Moosewood Low Fat Cookbook.
Avocado Corn Salad
1 red pepper, chopped
1 cup fresh or frozen corn
1 teaspoon ground cumin
pinch of cayenne
1 medium Haas avocado
2 tablespoons fresh lime juice2 tablespoons minced red onion (I prefer green onions or shallots)salt to taste
whole or chopped cilantro
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Stir in the red onion and the thawed corn. Add salt, cumin and cayenne. Top with cilantro. Serve immediately, or chill 30 minutes and then serve.
Avocado Corn Salad
1 red pepper, chopped
1 cup fresh or frozen corn
1 teaspoon ground cumin
pinch of cayenne
1 medium Haas avocado
2 tablespoons fresh lime juice2 tablespoons minced red onion (I prefer green onions or shallots)salt to taste
whole or chopped cilantro
Slice the avocado in half lengthwise, and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every 1/2 inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lime juice. Stir in the red onion and the thawed corn. Add salt, cumin and cayenne. Top with cilantro. Serve immediately, or chill 30 minutes and then serve.
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