Guacamole and corn salad with nachos

Guacamole and corn salad with nachos

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 617 kcal
, Fat: 41 g
, Carbohydrate: 47 g
, Protein: 10 g
A new take on a classic aperitif for dinner! In this warm weather, we like to have refreshing dishes that are quick to prepare, such as this guacamole and corn salad with nachos. If you want to make it lighter, you can also use lettuce hearts. The secret is the toasted cumin. Don’t forget to toast it. The flavour is divine!

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Corn

4 corn cobs, leaves and fibres removed from the corn cobs
salted water, boiling

Dressing

1 organic lime, grated zest and the juice
3 tbsp olive oil
1 tsp liquid honey
¼ tsp salt
a little pepper
1 bunch basil, finely chopped

Guacamole

4 ripe avocados
1 organic lime, the whole juice
½ tbsp olive oil
1 tsp cumin, roasted
salt and pepper to taste

To serve

150 g tortilla chips
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How it's done

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Corn

Cook the corn cobs in boiling salted water for approx. 15 mins. Remove the corn kernels from the cobs using a sharp knife.

Dressing

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the pepper. Add the corn and basil, mix.

Guacamole

Mash the avocado with a fork, mix in the lime juice and oil, season.

To serve

Plate up the guacamole and corn salad, serve with tortilla chips.

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