Ingredients with Measurements:
- 2 ripe avocados, diced
- 1 cup of corn kernels
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1/4 cup of chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the diced avocado, corn kernels, red onion, red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 210
- Fat: 16g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use canned corn instead of fresh corn.
- You can use green bell pepper instead of red bell pepper.
- You can use lemon juice instead of lime juice.
Variations:
- Add diced tomatoes or cucumber for extra freshness.
- Add crumbled feta cheese for a salty kick.
- Add diced jalapeno for some heat.
Tips and tricks:
- To prevent the avocado from browning, toss it with the lime juice before adding it to the salad.
- If you prefer a creamier dressing, you can add a tablespoon of sour cream or Greek yogurt to the dressing.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with tortilla chips or a side of rice.
Troubleshooting advice:
- If the avocado is not ripe enough, it will be difficult to dice and will not have the desired creamy texture.
Food safety advice:
- Make sure to wash all vegetables before using them in the salad.
Food history:
- Avocado and corn are both native to Central and South America and have been used in traditional cuisine for centuries.
Flavor profiles:
- This salad is fresh, creamy, and slightly tangy.
Serving suggestions:
- Serve as a side dish or as a light lunch.
Related Categories
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Region: Mexican