Cooking Instructions
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Step 1
Mince the
Garlic (2 cloves)
. Zest and juice the
Lime (1)
. Trim the
Scallions (1 bunch)
down to only the green and white parts, then thinly slice them. Thinly slice and chop the
Red Cabbage (80 g)
.
Step 2
Peel, deseed, and dice the
Avocado (1/2)
. Deseed and dice the
Red Bell Pepper (1/2)
and
Tomato (1)
. De-stem, deseed, and finely dice the
Serrano Chilis (2)
.
Step 3
In a large bowl, combine
Corn (225 g)
, red cabbage, serrano peppers, scallions, red bell pepper, medium tomato, and florida avocado. Toss to combine.
Step 4
For dressing, combine lime zest, lime juice, garlic,
Honey (15 g)
,
Chipotle Chili Powder (1 g)
,
Dijon Mustard (5 g)
, and
Olive Oil (60 mL)
in a small bowl. Whisk until emulsified. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Pour dressing over the salad, and toss to combine. Serve, and enjoy!
