Recipe courtesy of Maria Manso
Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
- Level: Easy
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 4 servings
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, diced
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.
