/ Recipe: Corn, bell pepper and avocado salad

Recipe: Corn, bell pepper and avocado salad

  • Fresh cob of corn - 4 pieces
  • Olive oil - To taste
  • Orange bulgarian pepper - 1 piece
  • Avocado - 1 piece
  • Pepper jalapeno - 1 piece
  • Feather of a green onion - 2 pieces
  • Fresh parsley (or cilantro) - 2 st. Spoons
  • Fresh mint - 1 st. a spoon
  • Garlic - 1 Tooth (large) dressing)
  • Grated ginger - 1 st. Spoon (dressing)
  • Fresh lime juice - 2 items. Spoons (dressing)
  • Apple cider vinegar - 1 st. Spoon (dressing)
  • Honey - 1 teaspoon (dressing)
  • Olive oil - 2 items. Spoons (dressing)
  • Salt and freshly ground black pepper - To taste (dressing)

1. Bulgarian pepper cut into cubes. Peel and cut the avocado. Remove seeds from jalapeño and finely chop. Grind the green onions, parsley and mint. Preheat the grill to medium temperature. Peel corn cobs and lightly brush with olive oil. 2. Lay the corn on the grill and cook for 12-15 minutes, until golden brown on all sides. Remove from heat and allow to cool. 3. Prepare the gas station. Grind the garlic. Mix garlic, grated ginger, lime juice, apple cider vinegar and honey in a jar. Add the olive oil. 4. Close the lid with a lid and shake until all the ingredients are evenly mixed. Season with salt and pepper. Set aside. 5. Using a knife, remove cores from corn cobs and put them in a large bowl. 6. Add dressing and stir. Add the Bulgarian pepper, jalapeño, green onion, parsley and mint greens. Mix. 7. Add avocado slices and mix before serving.

Servings: 4

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