Avocado And Smoked Fowl Salad Recipes

COBB SALAD BY AVOCADOS FROM MEXICO

Steps:

• Whisk together olive oil and Champagne vinegar.
• Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
• Sprinkle with chives and serve.

AVOCADO AND SMOKED FOWL SALAD

Steps:

• Hold the red pepper or peppers under a broiler or over a flame and turn until charred on all sides. Hold the peppers under running water and peel off and discard the skin. Cut the peppers in half. Cut away and discard the core, inner veins and seeds. Cut the peppers into quarter-inch cubes. There should be about one cup. Set aside.
• Cut the avocados in half and discard the pits. Peel the avocados and discard the skin. Cut the flesh into half-inch cubes. There should be about four cups. Put the cubes in a bowl and add the lemon juice. Toss to prevent discoloration. Set aside.
• Meanwhile, bring enough water to the boil to cover the corn when added. Add the corn. When the water returns to the boil, cover and let stand five minutes. Drain and let cool to lukewarm. Cut the kernels from the cobs. There should be about two cups. Set aside.
• Cut the turkey, goose or chicken into half-inch, or slightly smaller, cubes. There should be about two cups. Set aside.
• Remove and discard the pits from the olives. There should be about two-thirds of a cup.
• Peel the grapefruit and remove all white outer fiber. Cut between the thin membranes of each wedge. Cut the wedges crosswise into half-inch pieces. There should be about one and one-half cups. Set aside.
• Put the mayonnaise, yogurt, red-pepper flakes, fresh coriander, mustard, garlic, Tabasco sauce, salt and pepper in a large mixing bowl and blend well.
• Add the red pepper cubes, avocados, corn, smoked fowl, olives and grapefruit and blend well. Serve in individual lettuce cups as an appetizer.