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South American Corn Salad with Avocado

January 1, 2012

Happy New Year! I had a lot of fun celebrating the new year here in New York City, and today, the 1st, is hangover-packed. I hope everyone had a great night, and most importantly, stayed safe! After pizza-eating at 3 am and more than a few glasses of champagne, I was in true need of some vitamins and some healthy goodness. So I found a recipe for this great salad. You can eat it by itself or use it as a side to any meal. It is fresh and delicious!

Recipe from “Vegetarisk Kogebog” by Inga-Britta Sundqvist

You need:

  • 250 grams of romaine-salad
  • 1 small red onion
  • 1 red pepper
  • 15 black olives
  • 3 tomatoes
  • 1-2 avocado(s)
  • 3 dl corn

For the dressing:

  • 3 tablespoons olive oil
  • 1 tablespoon vinaigrette
  • 1 clove garlic
  • salt and pepper

Preparation:

1. Clean and chop the romaine salad, onion and red pepper.

2. Mix the ingredients for the dressing, and mix with the romaine, onion, and pepper. Arrange the mixture on a large dish.

3. Clean the tomatoes and cut them and the avocado(s) in slices. Put the tomato and avocado slices on the dish around the salad mixture.

4. Put the corn on top of the dish and decorate with olives.

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