Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 avocados
  • 1 ear fresh corn
  • 2 tablespoons vegetable oil
  • 1 roasted bell pepper, small diced
  • Vinaigrette:
  • 1 pint raspberries
  • 1/2 cup Champagne
  • 1 cup canola oil
  • 1/2 teaspoon olive oil
  • 1/2 bunch fresh mint
  • 2 bunches watercress
  • 6 tomatoes
Directions
  • Peel and dice the avocados into large squares and set aside. Take the corn off of the husk and stir-fry in vegetable oil in a smoking hot wok until corn blackens. Let the corn cool and mix in with the avocado and roasted peppers.

  • To make the vinaigrette, combine all of the ingredients together in a blender and blend until combined.

  • Add the vinaigrette to the watercress and toss together.

  • To serve, place the watercress salad on the center of the plate, top with the avocado mixture and garnish with the diced tomatoes.


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