A crowd-pleasing colourful salad with creamy avocados and a super fresh lime dressing. Enjoy this summer salad as part a main dish or as a side dish.
Have a look below at the full recipe and don’t forget that you can always print it.
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Corn Peppers Avocado Salad
Servings: 8 People
Ingredients
- 4 Corns
- 3 Avocados cut in 2cm cubes
- 2 Red Bell Peppers Orange or Yellow will also do, cut in 1cm cubes
- 2 Jalapenos or large Green Chili Peppers seeded and ribs removed, finely diced
- 1 cup Cherry Tomatoes halved
- 1 medium Red Onion finely chopped
- 1½ Lime Zest
- 80 ml Lime Juice
- 50 ml EVOO Extra Virgin Olive Oil
- ½ tsp Sweet Smoked Paprika
- 1 tsp fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place a large pot filled with water and a bit of salt on high heat and bring to a boil. Add the corns and bring back to a boil. Cook for 7’ keeping the corn kernels al-dente. Remove from the water and allow to cool.
- Place each corn standing up and run a sharp knife all the way each side of the cob to remove chunks of kernels.
- For the dressing we combine the lime juice and zest with the olive oil, the paprika, salt and pepper. Whisk to combine and keep aside.
- Place the cut corn in a large bowl along with the red peppers, jalapenos, tomatoes and onions. Pour ¾ of the dressing and mix well. Add the avocado, pour the remaining dressing and toss gently. If needed season with some more salt and pepper to taste.
