Summer Salad: Avocado Corn & Tomato
Ingredients: corn, tomato, avocado, red onion, red wine vinegar, oil, basil, salt & pepper
1
Place 6 ears corn in Quick Cooker on high for 2 minutes then quick release
2
Place 🌽 in an ice bath to cool
3
Place into Stainless Steel mixing bowl using Handy Scraper
5
Slice 1 avocado in a criss cross pattern (not through skin)
6
Use Scoop Loop to scoop it out
7
Dice 1/2 onion in the Manual Food Processor (I used white)
8
Make vinaigrette: 2 tablespoons vinegar 1/4 cup olive oil into small Mason jar
9
Add: 1 teaspoon Dijon mustard, 1 t salt & 1 t fresh ground pepper, put lid on and shake well
10
Use Kernel Cutter to remove 🌽 from cob
11
Use Scraper to add corn to πŸ₯£
12
Mix well, add 1 T fresh basil
13
Pour in vingarette and toss. Chill 1-2 hours and serve!
14
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Pampered chef Quick Cooker
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Kernel Cutter
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Manual Food Processor
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Handy Scraper
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Stainess Steel Mixing Bowl
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Chef’s Tongs
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Adjustable Measuring Spoons
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Measure-All Cup
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