Ensalada de Palta Rellena (Stuffed Avocado with Corn Salad)
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Ingredients
- 2 ripe avocados
- 200 g tinned sweetcorn, drained
- 1 red pepper, diced
- 1 red onion, diced
- 1 lime, juiced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 4.3 g
- Carbohydrate
- 15.7 g
- of which sugars
- 7.4 g
- Fat
- 27.1 g
- of which saturates
- 5.2 g
- Fibre
- 6.6 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the avocados and remove the stones, keeping the shells intact.
- 2
Mix the sweetcorn, red pepper and red onion in a bowl.
- 3
Whisk the lime juice with the olive oil and a pinch of salt and toss through the corn mixture.
- 4
Pile the corn salad into the avocado halves.
- 5
Scatter with fresh coriander and serve.
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