Leek avocado and corn salad recipe
Leek Avocado and Corn Salad recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 jar(s)||kernel corn|
|For the sauce:|
|100 g||natural yoghurt|
|1 tbsp||lemon juice|
|2 tbsp||wine vinegar|
|5 tbsp||olive oil|
|3 tbsp||very cold water|
|salt and pepper|
Mix the ingredients for the sauce well together and set aside.
Cut the leek into small slices and cook for 30 seconds in boiling salted water, then drain and rinse with cold water. Let cool and drain well. Mix the cooled leek with the corn and the diced avocado and add the salad sauce. Let marinate for 30 minutes, then serve.
ca. 20 min
ca. 1 min
ca. 30 min
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