Recipe courtesy of Maria Manso
Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 843
- Total Fat
- 78
- Saturated Fat
- 7
- Carbohydrates
- 33
- Dietary Fiber
- 16
- Sugar
- 12
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 45
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.