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Avocado Corn Salad

Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course : Salad
Servings : 25 Portions
Calories : 210kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Whisk
  • Spatula
  • Mixing Bowl or Pan

Ingredients 

  • 800 gm Avocado fresh, diced
  • 350 gm Red Peppers fresh, diced
  • 350 gm Green Peppers fresh, diced
  • 800 gm Corn Niblets
  • 300 gm Red Onions fresh, diced
  • 20 gm Cilantro fresh, chopped
  • 400 gm Pecans
  • 2 tsp White Pepper
  • 1 tsp Salt
  • 350 ml Red Wine Vinegar

Instructions

  • 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.
  • 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

Notes

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