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ThrenJen
Mexican corn salad with avocado and mango
Salad with Mexican ingredients; mango, cucumber, avocado, lime, red cabbage and feta.
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Ingredients
Directions
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Light the barbecue or heat the grill pan without oil or butter. Mix the oil with the guacamole herbs and possibly salt.
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Brush the corn on all sides with the herb oil and grill in approx. 15 min. Around cooked.
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Meanwhile, peel the mango and first cut the flesh from the kernel and then into thin slices.
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Cut the cucumbers into thin slices lengthwise with a cheese slicer.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into thin slices.
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Clean the lime. Grate the green skin of the lime and press 1 half. Cut the other half into slices.
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Mix the rest of the oil, the rest of the guacamole herbs, the lime zest and the lime juice into a dressing.
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Take the corn cobs from the barbecue and let them cool down until you can grab them.
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Put them one by one upright in a deep bowl and cut off the grains with a sharp knife.
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Mix the corn in the deep bowl with the dressing and red cabbage. Divide the mango, cucumber and avocado.
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Handle carefully. Crumble the feta and sprinkle with (freshly ground) pepper. Place the lime slices on it.
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Nutrition
405Calories
Sodium8% DV200mg
Fat43% DV28g
Protein18% DV9g
Carbs8% DV25g
Fiber36% DV9g
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