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Mexican griddled avocado salad

Mexican griddled avocado salad

By Farid Zahran
5’ Prep time
30’ Cook time
35’ Total time
338 Calories
2 Serving

Summary

This fresh, warm, salad is packed with sweet potato, peppery rocket, griddled corn, avocado with fresh lime juice, coriander and salad onion.
Farid Zahran 0 Followers

Step by Step

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Step 1

Preheat the oven to 240ºC, gas mark 8. Toss the sweet potato with 1 tsp oil and the garlic; season and roast for 30 minute.
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Step 2

Meanwhile, heat a griddle pan over a high heat. Rub 1 tsp oil over the corn, season and griddle for 15 minutes, turning regularly; set aside. Toss the avocado in a bowl with the remaining 1 tsp oil and the juice of 1⁄2 lime. Season and griddle for 2 minutes on each side; set aside.
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Step 3

Whisk the soured cream, lime zest, tarragon and chipotle in a bowl; season. On a platter, pile up the rocket, herbs and sweet potato. Slice the corn from the cob and scatter over with the avocado, salad onions and dressing. Squeeze over the remaining lime juice and serve at once.

Ingredient

  • Lime
    Lime
    1
  • Salad onion
    Salad onion
    4
  • Chipotle paste
    Chipotle paste
    1 tsp
  • Garlic clove
    Garlic clove
    1
  • Vegetable oil
    Vegetable oil
    3 tsp
  • Sweet potatoes
    Sweet potatoes
    1
  • Corn on the cob
    Corn on the cob
    1
  • Small avocado
    Small avocado
    1
  • Half-fat soured cream
    Half-fat soured cream
    2 tbsp
  • Chopped tarragon leaves
    Chopped tarragon leaves
    1 tbsp

Nutrition Facts

View nutrition facts
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