Guacamole and corn salad with nachos

Name: Guacamole and corn salad with nachos
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp liquid honey; 150 g tortilla chips; 4 corn cobs; 2 organic limes; 1 bunch basil; 4 ripe avocados; 3 ½ tbsp olive oil; ¼ tsp salt; a little pepper; 1 tsp cumin; salt and pepper to taste

main dish

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free

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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!

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

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

How it's done

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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