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Corn salad with avocado and tomato

Corn salad with avocado and tomato, Prescriptions, Any category, Any kitchen, Any menu, Salads, Children's menu, Mexican cuisine, Vegetable salads

Ingredients portion 4

Olive oil 2 tablespoons

Lime juice 1 tablespoon

Chopped coriander 20 g

Salt ¼ teaspoon

Freshly ground black pepper ¼ teaspoon

Fresh corn kernels 500 g

Avocado 300 g

Cherry tomatoes 400 g

Red onion 35g

Cooking instructions 30 minutes

1 In a large bowl, mix the olive oil, lime juice, coriander, salt and pepper.

2 In a bowl with the dressing, add the corn kernels, finely chopped avocado, cherry tomatoes cut into 4 pieces and finely chopped red onion. Mix well and serve at room temperature.

Chocolate frosting for biscuits

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .