Corn salad with fried potato and avocado

Name: Corn salad with fried potato and avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 300 gr corn (canned); 500 gr potatoes (baby potatoes); 2 spring onion; 1 avocado; 1 handful rocket salad; 1 tbl spoon yogurt; 2 teaspoon mayonaise; 1 teaspoon rosemary (dried); 1 tbl spoon olive oil; 1 teaspoon spicy red pepper powder; salt and pepper

A delicious meal salad that combines sweet corn, creamy avocado and spicy fried potatoes.

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Prep Time 10

Cook Time 30

Total Time 40

Course Salads

Cuisine Own recipe

Servings persons

Calories 237 kcal

Equipment

baking pan
cooking pot
sieve

Ingredients

300 gr corn canned
500 gr potatoes baby potatoes
2 spring onion
1 avocado
1 handful rocket salad
1 tbl spoon yogurt
2 teaspoon mayonaise
1 teaspoon rosemary dried
1 tbl spoon olive oil
1 teaspoon spicy red pepper powder
salt and pepper

Instructions

Rinse the potatoes. With baby potatoes, I won't peel them. Put a cooking pot with water, a dash of olive oil and a pinch of salt on the heat. When the water boils, cook the potatoes until tender. Let them cool down. Cut them in half.
Put olive oil in a frying pan and fry the baby potatoes until crispy. Season them with spicy paprika powder, rosemary and salt and pepper.
Drain the corn in a sieve.
Remove the skin and stone from the avocado. Cut lengthwise into slices. If you do not serve the salad immediately, it is best to drizzle the avocado with a little lemon juice, otherwise it will turn brown.
Mix the yoghurt with the mayonnaise,
Cut the spring onion into fine rings.
Take a large salad bowl and mix the corn with the rocket, potatoes, spring onion, avocado and yoghurt-mayo mixture. Season with salt and pepper.

Notes

This fresh and nutritious salad is a perfect choice for a light meal or a tasty side dish. With a base of sweet corn, crispy baked potatoes, and creamy avocado, this salad offers a delicious combination of flavours and textures. The addition of spring onion adds a subtle sharpness, while the yoghurt provides a fresh and creamy finish. This dish is not only delicious but also packed with healthy ingredients that will give you energy. Ideal for those looking for a salad that is quick and easy to prepare, without compromising on taste or nutritional value.

Looking for a salad that is easy to make and tantalises your taste buds? Then try this combination of corn, avocado, baked potatoes and spring onion with a creamy yoghurt dressing. Perfect for a healthy lunch or as a side dish with your dinner.

Nutrition

Calories: 237kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 171mgPotassium: 911mgFiber: 8gSugar: 5gVitamin A: 419IUVitamin C: 33mgCalcium: 37mgIron: 2mg

Keyword vegetarian salad, potato salad, healthy salad, barbecue salad, easy recipe salad, summery salad, corn salad, meal salad

Tried this recipe?Let us know how it was!

Some more salad ideas:

Macaronisalade met groenten en yoghurt 2 2 test — Macaroni salad

Octopus salad with avocado mayo — Macaroni salad

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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