Skip to content Skip to sidebar Skip to footer

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

Rank: Easy

Time execution: 20 min

Can be served for: 4 persons

Ingredients

  • 3 avocados

  • 2 ear fresh corn

  • 3 tablespoons vegetable oil

  • 2 roasted bell pepper, small diced

  • 2-pint raspberries

  • 2/3 cup Champagne

  • 2 cup canola oil

  • 2/3 teaspoon olive oil

  • 2/3 bunch fresh mint

  • 3 bunches watercress

  • 6 tomatoes, diced

Directions

  1. 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.

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

  3. Add the vinaigrette to the watercress and toss together.

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

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

HEMN.me
HEMN.me All About Trends

Post a Comment for "Recipe: Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette"