👥4 people
⏲️30m
🕐20m
🍽️starter
Avocado is a staple in Peruvian food and ties this salad together nicely.
Ingredients
- 2 each avocado
- 1 each carrot
- 1 each potato
- 1 each red pepper
- 2 ears corn
- 2 stalks celery
- 1 small white onion
- 2 each egg
- 2 ounces spring mix
- ½ cup mayonnaise
- 2 tbsp. lime juice
- Salt and pepper to taste
Method
- Preheat Egg to 350 F and set up for direct cooking.
- While egg is coming up to temperature bring a pot of salted water to a boil. Small dice carrot, onion, and red pepper. Keep separate. Place red pepper and onion in a bowl. Peel and small dice potatoes and place in cold water to keep from browning.
- In the boiling water, separately cook the carrots and potatoes. Once cooked, place in cooler until fully cooled. Boil the eggs until hard, about 8 minutes, then place in an ice bath to cool. While the vegetables cool, combine mayonnaise and lime juice and whisk together then season with salt and pepper. Combine mixture with peppers and onions but hold a small amount back for the greens.
- Once the potatoes and carrots are cooled, combine in bowl with onion and peppers. Once the eggs have cooled peel and cut in half.
- With the egg ready, cut the avocados in half and remove the seed. Place flesh side down on the grill to roast and add grill marks. Place the ears of corn on the grill to roast.
- Once the corn is roasted, remove the kernels from the cob and combine with the rest of the vegetables. Toss spring mix with remaining mayonnaise mixture and place on the plate as a base. Remove avocado from the skin with a spoon and place on top of the greens. Spoon vegetable mixture into the avocado. Garnish with hard boiled egg and enjoy!!
