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| Main Ingredients | Avocado, Babycorns |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 0-5 minutes |
| Serve | |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 large avocado
- 10 babycorns
- 2 medium green capsicums, cut into thin strips
- 2 large tomatoes, seeded and cut into strips
- 2 medium cucumbers, cut into thick strips
For dressing
- 4 tablespoons honey
- 1 1/2 tablespoons lemon juice
- 5-6 fresh mint leaves, torn
- 5-6 black peppercorns, crushed
- Salt to taste
Method
- Gently peel and slice the avocado. Set aside a few slices for decoration. Cut the baby corn into strips and blanch in boiling water.
- Drain. Mix the ingredients for the dressing in a large bowl. Add all the salad ingredients and toss well. Place in a refrigerator for twenty to thirty minutes to chill. Serve chilled, decorated with avocado slices.
Nutrition Info
| Calories | 981 |
| Carbohydrates | 14.2 |
| Protein | 97.8 |
| Fat | 59.2 |
| Other Fiber | 14.5 gm |
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