Mexican Choko Salad Recipe

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Ingredients:

  • Chokos – 2, peeled and stoned
  • Fresh Corn Kernels – 1 cup
  • Celery – 1 cup, sliced

For the Herb Dressing:

  • Olive Oil – 1/2 cup
  • Red Wine Vinegar – 2 tblsp
  • Salt as per taste
  • Black Pepper – ground
  • Dried Oregano – 1/2 tsp
  • Dried Thyme – 1/2 tsp
  • Flat-leaf Parsley – 3 tblsp, chopped
  • Small Onion – 1/2, finely chopped

Method:

  1. Cut the choko flesh into thick slices.
  2. Steam for about 8 minutes or until tender.
  3. Spread on a plate to cool.
  4. Boil the corn in lightly salted water for 2 1/2 minutes.
  5. Drain and refresh in cold water and drain again.
  6. Blanch the celery for about 40 seconds in boiling water. Drain.
  7. Transfer choko slices to a salad bowl and add the corn and celery.
  8. To make the dressing, whisk the oil and vinegar together in a bowl.
  9. Add the salt, ground pepper, oregano, thyme, parsley and onion.
  10. Mix well.
  11. Pour this over the salad and mix well.
  12. Serve.

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