Ingredients with Measurements:
- 2 cups of corn nuts
- 2 ripe avocados, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the corn nuts, diced avocados, red onion, red bell pepper, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, 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.
15 minutes
Temperature: Room temperature or chilled
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 8g
Substitutions for ingredients:
- Corn nuts can be substituted with roasted peanuts or almonds.
- Red onion can be substituted with shallots or green onions.
- Red bell pepper can be substituted with yellow or orange bell pepper.
Variations:
- Add diced tomatoes or cucumber for extra freshness.
- Add crumbled feta cheese or queso fresco for extra flavor.
- Add a tablespoon of honey to the dressing for a touch of sweetness.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- If making ahead of time, wait to add the avocado until just before serving to prevent browning.
- This salad is great as a side dish or as a topping for tacos or nachos.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold, so no reheating is necessary.
Presentation ideas:
- Serve in a large bowl or on a platter for a colorful and vibrant presentation.
Garnishes:
- Garnish with additional chopped cilantro or a sprinkle of paprika for extra color.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of black beans and rice for a complete meal.
Troubleshooting advice:
- If the salad is too dry, add a little more olive oil or lime juice to the dressing.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
Food history:
- Corn nuts were first introduced in the 1930s and were originally called toasted corn.
Flavor profiles:
- This salad is crunchy, creamy, and refreshing with a hint of tanginess from the lime dressing.
Serving suggestions:
- Serve as a side dish or as a topping for tacos or nachos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A