Bravo by Ramses Bravo

Author:Ramses Bravo
Language: eng
Format: mobi, epub
Publisher: Book Publishing Company
Published: 2012-03-25T16:00:00+00:00

Avocado-Corn Dressing

YIELD: 2 CUPS (8 SERVINGS)

THE BEST WAY TO JUDGE THE RIPENESS OF AN AVOCADO IS TO REMOVE THE TINY STEM. It should come off with no resistance, revealing a small green oval with no brown spots or veins showing.

1 ripe avocado, flesh removed

Kernels sliced from 1 ear fresh corn (see page 27), or 1 cup thawed frozen or drained canned corn

1 cup vegetable broth (preferably homemade, page 28), plus more as needed

Juice of ¼ lime

10 sprigs cilantro, with stems

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Put all the ingredients in a blender and process on high speed until smooth and creamy. If the dressing is too thick, add a little more broth, 1 to 2 tablespoons at a time, until the desired consistency is achieved. Stored in a sealed container in the refrigerator, Avocado-Corn Dressing will keep for 3 days.

Per serving (¼ cup): calories: 38.7, protein: 0.7 g, carbohydrates: 3.7 g, fat: 2.8 g, calcium: 2.6 mg, sodium: 9.4 mg, omega-3: 0 g

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