The texture of this salad is a delightful combination of crunchy, creamy, and tender elements from charred corn, avocado, ...

Instructions Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs ...

Blanch the corn in boiling salted water until tender but not overcooked. 2. Drain, set aside and chill. 3. Dice the onions, spring onions, red bell peppers, raw mango, pineapple, avocado and celery to ...

Top each tostada with a generous dollop of avocado crema, spreading it to coat the surface. Mound trout salad over the crema, distributing the salad evenly. To serve, place two loaded tostadas on ...

4. Add the corn removed from the cob, the chopped courgette, avocado, peach, onion, mint and basil to the bulgur wheat, combining well. 5. Serve the salad on a large platter and top with sliced ...