Prep Time: 30 Minutes
Cook Time: 0 Minutes
Equipment
- Chef’s knife/Peeler/Cutting Board
- Whisk/Spatula
- Mixing Bowl or Pan
Ingredients
- Avocado, Fresh, Diced
- Red Peppers, Fresh, Diced
- Green Peppers, Fresh, Diced
- Corn, Niblet
- Onions, Fresh, Red, Diced
- Cilantro, Fresh, Chopped (or Parsley)
- Pecans
- White Pepper
- Salt
- Red Wine Vinegar
Method
- Wash all vegetables thoroughly. Small dice: red pepper, green pepper, red onion. Fine chop the cilantro. Crush pecans (remove from recipe for nut allergies)
- Combine all ingredients except for the red pepper and avocado. Preparing avocadoes – slice whole avocado in half and remove seed. Using a spoon scoop out inside of avocado from the external skin carefully to keep it intact, sprinkle lemon juice if needed to avoid browning.
- Add red pepper prior to service and mix well. Mix in the avocado just prior to service to avoid crushing them, so they are visible in the salad.
- Bulk: Portion into service dishes or leave in bulk for dining room service. Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service. Serve Cold.
Garnish: Cilantro leaves (or parsley leaves)
Food Accompany: Appropriate entrée, such as Bruschetta Chicken