Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette

1. 1

   Peel and dice the avocados into large squares and set aside.

2. 2

   Take the corn off of the husk and stir-fry in vegetable oil in a smoking hot wok until corn blackens.

3. 3

   Let the corn cool and mix in with the avocado and roasted peppers.

4. 4

   To make the vinaigrette, combine all of the ingredients together in a blender and blend until combined.

5. 5

   Add the vinaigrette to the watercress and toss together.

6. 6

   To serve, place the watercress salad on the center of the plate, top with the avocado mixture and garnish with the diced tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.