Recipe: Yummy Coconut+avocado+corn salad

Coconut+avocado+corn salad, Five ears of corn, shaved in quick fashion, then sautéed in a bit of butter. Tricked it out with thyme, red onions, toasted almonds and coconut. Pull the corn out of the water and allow to cool. (Alternatively, you could cut the corn raw if it's super fresh, or you could grill it.) Place all dressing ingredients in a screw-top jar. Shake to emulsify and set aside. See recipes for Avocado Corn Ice, Coconut+avocado+corn salad too. This simple chopped salad has BIG flavors - coconut, avocado, corn, pepper, celery. Topped with a delicious homemade vinaigrette! To prepare corn tortillas, blend all the ingredients in a food processor until smooth. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Coconut+avocado+corn salad you can enjoy.

Prepare: less then 10 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Coconut+avocado+corn salad :

1. Prepare 2 of avocados, diced -
2. It's 1 cup of coconut in thin slices -
3. You need 1/3 cup of sweet corn kernels -
4. Prepare 1 tsp of rock salt -
5. You need 1 tsp of olive oil -
6. Prepare 1 tsp of red chili flakes -
7. Prepare 1 tsp of chaat masala -
8. set 1 tsp of honey -
9. You need 1 tsp of herbs -
10. It's 1 tsp of basil & thyme -

Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside. In a medium bowl, mix together the coconut and paprika and season.

Coconut+avocado+corn salad step by step :

1. Mix avocado+coconut+corns. Separately, mix all the other ingredients well in a spray bottle or in a bowl..
2. Just sprinkle the dressing nicely over the salad and enjoy. So yummy salad! Stay safe, stay healthy, and happy!.

Serves For 2 Person
Kcal: 70
Fat: 18g
Carbs: 32g
Protein: 37g
Sugar: 22g

Made the Avocado Corn Salad for a family gathering last w/e. Was a big hit with people asking for the recipe. I have never bbq'd my corn in the husks. In various areas of Asia, Thailand in particular, coconut-based soups are exceedingly popular. Tom kha gai is savory, sour, and made with coconut milk. Five ears of corn, shaved in quick fashion, then sautéed in a bit of butter. Tricked it out with thyme, red onions, toasted almonds and coconut. Pull the corn out of the water and allow to cool. (Alternatively, you could cut the corn raw if it's super fresh, or you could grill it.) Place all dressing ingredients in a screw-top jar. Shake to emulsify and set aside. See recipes for Avocado Corn Ice, Coconut+avocado+corn salad too. This simple chopped salad has BIG flavors - coconut, avocado, corn, pepper, celery. Topped with a delicious homemade vinaigrette! To prepare corn tortillas, blend all the ingredients in a food processor until smooth. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside. In a medium bowl, mix together the coconut and paprika and season. Made the Avocado Corn Salad for a family gathering last w/e. Was a big hit with people asking for the recipe. I have never bbq'd my corn in the husks. In various areas of Asia, Thailand in particular, coconut-based soups are exceedingly popular. Tom kha gai is savory, sour, and made with coconut milk. But, it's typically served piping hot. The nice thing about coconut is that it adds thickness and body to the mix, without introducing a dairy element. I made this black bean/corn/red pepper & avocado in lime cilantro vinaigrette salad this weekend and it is delicious. This recipe is definitely a keeper. This EASY Corn Tomato Avocado Salad is summer in a bowl! This is a very flexible recipe, so if you don't have a particular vegetable on hand, or don't like one of the ingredients, you can simply leave it out. I don't always have corn or avocado on hand, and this recipe is still delicious without them. Avocado - adds a delicious creaminess. Cilantro and lime - adds classic Mexican flavors to the salsa; Olive oil and coconut water - this isn't a must here but I like that bit of richness and moisture it adds. Coconut Water - it adds flavor to the rice. Canned coconut milk - don't confuse this with coconut. Toss together the apple, avocado, coconut and almonds in a bowl. Stir together the yogurt and honey in a separate bowl; pour over the apple mixture and stir to coat.