Food Network Chefs’ Top Avocado Recipe Videos | Food Network

Holy guacamole! Try out these fresh and flavorful avocado recipes from Food Network chefs, from Guy Fieri’s Chicken Avocado Egg Rolls to Ina Garten’s Fiesta Corn & Avocado Salad.
#AvocadoRecipes #FoodNetwork #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:08 – Sunny Anderson’s Grilled Chicken and Avocado Bacon Sliders
2:23 – Guy Fieri’s Tempura Avocado with Shrimp
7:41 – Sunny Anderson’s Chicken Flautas with Avocado Cream
11:23 – Kardea Brown’s Avocado Fries
15:04 – Katie Lee Biegel’s Avocado Toast Panzanella
20:10 – Bobby Flay’s Spicy Guacamole
21:45 – Ina Garten’s Salmon and Guacamole Sandwiches
24:55 – Guy Fieri’s Chicken Avocado Egg Rolls
27:49 – Ina Garten’s Guacamole
30:31 – Ina Garten’s Fiesta Corn & Avocado Salad

Get the recipes:
Sunny Anderson’s Grilled Chicken and Avocado Bacon Sliders – https://foodtv.com/3iyaBza
Guy Fieri’s Tempura Avocado with Shrimp – https://foodtv.com/43nKe6L
Sunny Anderson’s Chicken Flautas with Avocado Cream – https://foodtv.com/3O4djNl
Kardea Brown’s Avocado Fries – https://foodtv.com/42rb7Gx
Katie Lee Biegel’s Avocado Toast Panzanella – https://foodtv.com/3e9IPrD
Bobby Flay’s Spicy Guacamole – https://foodtv.com/3qyUgOX
Ina Garten’s Salmon and Guacamole Sandwiches – https://foodtv.com/3idl85w
Guy Fieri’s Chicken Avocado Egg Rolls – https://foodtv.com/37VkuEJ
Ina Garten’s Guacamole – https://foodtv.com/4aBGFNt
Ina Garten’s Fiesta Corn & Avocado Salad – https://foodtv.com/3esg9KA

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Food Network Chefs’ Top Avocado Recipe Videos | Food Network

[Music] so I’m going to make my chicken and avocado sliders very simple to do you ready yes please help me out girlfriend put me to work all right I’m going to put you to work so these are really simple sliders um these are chicken thighs uh boneless skinless and what I did was just flatten it out really gently with a rolling pin you get nice even cooking on that right so I’m going to show you how to do the marinade but while I’m doing that really quick Katie if you don’t mind putting together together the mash that’s going to go on top so in there is just avocado some cilantro if you chop that up and get it in some bacon that’s Cris and some uh Tomatoes some R Tomatoes This sounds like a good dip I love it it’s an awesome dip and a little bit of hot sauce but you don’t have to put a lot if the kids don’t like the heat just a little bit in the avocado so in the bag for the marinade very simple just some lime juice little bit of cumin and the zest of that lime ni right all right so just a little bit of olive oil or cooking oil is great some vegetable or Canola that’s even actually better if you’re going to grill because of the smoke point salt and pepper get it into your bag here and this is a quick marinade you can do this on the countertop for Just 2 hours at room temperature you put this in the refrigerator I still suggest only about 2 hours do you want this in the bowl yeah go ahead and get that in the bowl we’re going to use that a SL look how good this looks I like the idea of just putting everything in a spread you know instead of doing it all separate it makes it it really easy to build a burger it’s all going in the same place mm right so look we’ve got the perfectly grilled chicken just a few minutes on each side and then instead of like just putting a big old piece onto the slider because that’s what these are there’re going to be little tiny Miniatures I like to kind of go in and have a nice little chop okay so I have pepper jack cheese right here and I love American as well you can leave out the pepper jack the heat yeah girlfriend you know I like my cheese got your chicken here okay and then just add over the top some caramelized onions got all the food groups in that burger I do that’s a good slider you know you get a little bit of veg you get a little bit of fruit from the tomato a little bit of protein you got the bread and then over the top I’m going to slather this avocado dip there you go I think give it a try girlfriend this is so good yeah what I’ve got here is some avocados that we’ve kind of hollowed out a bit and filled them with this really great well cooked shrimp salad of sorts but with an Asian flare some ginger and some garlic and some bok choy and onions and and well we got peppers in there and all this is going to go together I’m going to make a tempor batter and we’re going to fry it this over here is an Asian SLO I’ve got some bok choy and some bean sprouts and over on this side I’ve got this dressing that I’m putting together let me start this tempora batter first now tempora batter a lot of people love tempora because it’s nice and light and crunchy but don’t know how to make it at home and here’s some of the quick tips first of all tempora batter that’s really the big tip uh you get the tempora batter and want to make it with ice water colder the better matter of fact when you’re when you’re mixing in the water um if you happen to get some ice cubes in there that’s all right so we going with a little bit of water and what we’re looking for is the consistency something kind of like uh well almost like pancake batter so with a whisk get everything out of the center of it okay and what’s going to happen is we’re going to actually submerge these into the batter and then put them into the oil and I’ve got the oil right around the 350 36 60 Mark okay there we go and I’m just looking at it getting the chunks out of it not mixing it too much all right and take a look at that that’s just what we’re looking for okay now here comes the big trick you got hot oil you’re going to do tempora now in the restaurant at Texas Wasabi we dip the shrimp in we’re holding the tail and we let them go in and they kind of move away this we’ve got this big item here so let me put this down to the side and watch out cuz the heat can change the temperature on that and what we’re going to have to do is figure out a way to get it into the oil so I’ve got this trick so grab this mixture be careful with it cuz they’re sliding all around on the plate set it into the tempora mixture okay put some on top of it there we go and I’ve tried this all different ways I tried it with tongs but it kept sticking to the tongs okay now get this out get some of the EXT extra batter off there if we can and then just kind of like they used to launch a ship in the Navy okay stand there crack the champagne and here it goes just like that was that quick and easy me just wipe this off get some of the hot oil off of there and we’re going to put the next one in get some on top of it there we go make sure that we coat the entire avocado and shrimp salad now if you didn’t want to do it this way you could actually go and just put some panco bread crumbs on these and they would be ready to go also here goes another one down and try to keep them away from each other if you can a little bit so they don’t stick cuz that tempora batter just wants to stick next to the one that has tempora batter on it kind of gets glued okay and I’m wiping it off each time as I do it there we go and then we’ll put the third one down submerging it using kind of a deep but thin Bowl works great for this okay there’s still ice cubes down in my temp pour about it right now so I know it’s super cold and then here goes the next one boom okay so only about three and something about this size so I’m going to let those cook now let’s talk about this well I had some ginger some garlic I deglazed it with some mid some some uh Japanese cooking wine kind of a sweet wine all right now I’m going to hit it with a little bit of sesame oil don’t want to put the sesame oil when it’s cooking want to put it when it’s nice and cool a little sesame oil little rice wine vinegar and a little bit of olive oil and this is all for the SLO okay so we put that mixture in give that a quick whisk oh look at that you could catch all that Ginger coming out right off the bat nice cool slaw nice and crunchy going to go along with this really hot avocado that’s been tored with the shrimp salad it’s going to be a winner okay so that goes in give that a quick toss and let this set up here for a bit all right take a look at those I’m telling you that is a tempora avocado with a Asian shrimp Sal salad in the middle of it we’ve got uh bok choy and red bell peppers and garlic and ginger all done together and then this over here well this is the Asian SLO and it’s got bean sprouts and carrots and then a nice dressing made with some ginger some garlic some brown sugar a little sesame oil and actually I have to pop some of the garnish onto this some fried wontons and uh you can’t have it without little crunchy peanuts all right and then this over here well let’s put these up oh look at those like I said if you don’t like them fried putting a little panco breadcrumbs on there or a little tempora bits will work out just great but me once in a while you got to have the Indulgence to just jump right in but look at them they’re beautiful this would uh definitely surprise somebody that you’re going to fry up some avocados now a little uh sweet chili sauce just a little bit on each one of them that’s a nice little Tangy Sweet flavor and uh hit it with some black sesame seeds for a little contrast in color all right and this pan right here we’re going to hook up with all of our flavor for our flus so some of our red onion going in right here and then half of our jalapenos going in to this as well all right so we got some cayenne pepper in here and some cumin down as well I love the way that cumin just really blooms in this it’s going to smell so good tastes so great and the Cayenne for the Heat and then of course you know the onions and our jalapeno now what I want to do is get some garlic in there as well all right just go ahead and Grate this right into your pan you going to start smelling everything oh it smells so good all right so that’s in just’s go ahead and move it around a little bit make sure everything’s going good over here and now what we want to do is just go ahead and add some salsa in buy it at the store you got it left over throw it right in I love this because it’s going to kind of bring this chicken back to life about a cup goes in just getting the uh last of my rotisserie chicken all chopped up I already pulled it and shredded it from the bones you got to give the rotisserie chicken a go it is a great buy because usually costs just about the same as it does to buy it raw so you might as well just go ahead and buy it and take out one of the cooking processes when you’re doing your dinner all right so what what I’m going to do is get uh some cheese a cheddar jack blend down onto my salsa remember we added the red onions and the jalapeno pepper that salsa that we bought from the store as well and then the cumin is in there oh this is going to be really good A little bit of cayenne and that’s it except for I want to add a little bit of zip to it a little bit of lime juice all right so lime juice in there and this is it this is what we are going to wrap that flour tortilla around before we give it a dunk in oil and get it a nice and crispy and golden brown and turn it into a flout all right so that’s good to go that’s done all right now I’m going to start building up our flas I’ve got some oil in Here in My Pan um a couple of inches 350° bring it up and then we’re going to start kind of assemblying our crunchy crunchy flas they’re not crunchy now but we’re going to make them crunchy with the fry all right get our tortillas out we’ll start with four I like to do in like four batches don’t overcrowd the uh oil what we want to do now is just kind of fill up the center of our little tortillas here 6 inch just in case you want to know all right so I’ve got all of the centers of them filled up with just a little scoop full of your uh mixture your chicken your cilantro everything that’s going to make this taste great and what you want to do is just kind of roll everything up it’s secure it with a toothpick get some out here so I can play all right and here we go just roll it now if this is too brittle you know what to do just zap it make it nice and pl pliable for you like that and throw your toothpick in so put the toothpick in just kind of hold it together so all your filling doesn’t fall out and everything is cooked so all we’re really going for is that golden crunchy brown color of your flour tortilla all right just for in now what I want to do is start working on our sauce our avocado sauce we’re going to go ahead and dunk them in it’s kind of like guacamole without all the works we’re going to get one avocado a lime and we’re going to get this going look at that this is good to go then some sour cream goes in and all I’m going to do to that is add a little bit of lime juice for some zip you know the sour cream’s already got it in it but lime’s everywhere today so why not right into our Bowl here that is going to be good avocado fries with a crunchy panko coating so I am just going to pit my avocado twist and then turn and it comes right out I’m going to cut my avocado into quarters peel them and it’s going to keep my flesh nice and intact and in avocados it’s basically a blank slate too it doesn’t really have a really strong flavor so whatever you season it in or add it to it just enhances it just a little bit [Music] I’m going to coat these in flour Panko and ranch seasoning so I’m going to crack two eggs and put them into this bowl that’s going to keep that panko on the avocados going to use a half a cup of flour in this tray I’m going to add 3 tablespoons of ranch powder you can add your favorite seasonings but I love the ranch flavor on these [Music] fries so I’m going to add panco to this tray a little salt a little pepper mix that up all right so let me show you how to do this you get your avocado roll it around in flour in your Ranch roll it around in your egg dip it into the panco and make sure it’s coated there you have it super simple all right so my oven is preheated to 425 I’m going to bake these for about 16 to 18 minutes or until they get crispy I’m going to spray it with some cooking spray before I put it in the oven that’s going to help get that panko crispy and it’s also going to help get that nice and crunchy while those bake I’m going to make the dipping sauce for my avocado fries I got to have something to dip my fries in so this dip is going to go really well with the ranch seasoning that’s on the avocados I’m going to use a little mayo this entire carton of sour cream going to inest this entire lime this lime zest and lime juice is going to really freshen up this dip a little lime juice a little garlic powder salt and a little black pepper and a few leaves of cilantro that I am going to roughly chop and if cilantro isn’t your thing you can always leave it out give it a mix M my avocado fries are done and look how crisp crispy and golden brown they got they look crunchy it’d be really cool to try it right it just came out of the oven but this dipping sauce will cool it down it’s crunchy and then this sauce oh my gosh it not only cools it down temperature- wise but the flavor of it it just complement the avocado so well it doesn’t overpower it you want to taste the avocado and this dipping sauce does that [Music] it’s my avocado toast panzanella oh yes all right yes so we’re doing it all in one dish so it’s all the things that you might put on an avocado toast done panzanella style which is essentially a bread salad this is a salad I can totally get behind all right this is a great way to make it for a crowd Jeezy I’m putting you on Avocado Duty I want you to dice that up for me yes and then we’re using these little Persian cucumbers if a thin slice on that as well and put all in this bowl I’ve got a soft French baguette you know not the one that’s like the super crusty one the one that’s a little bit softer and I’m just going to toss these with some olive oil first so get a good amount in there and then season them very important step some salt and let’s hit them with a little bit of pepper and toss them around and then I’ve got a parchment line baking sheet here I’m just going to spread these out so they get nice and toast toasty okay this is going into the oven 400° 10 to 15 minutes until it’s toasted and browned and then you’re going to let it cool completely I’ve got one here that’s already done just like that and jzy while you work on that I’m going to make the salad dressing so I like this really bright and Lemony think about when you do an avocado toast and squeeze a lemon on top so lemon I’ve got some chopped Capers I squeeeze lime you could you could do lime for sure I really only do lime but same here all right you do lime I do lemon all right a little Dijon mustard goes in and then the real pce to resistance some everything bagel seasoning oh it goes on everything in our Y and give it a good whisk now that seasoning already has some salt in it but I’m going to give it a little bit more because we got a lot of Veggie action going in there and they need the salt twist that up till it’s nice and emulsified and if you’re looking for everything bagel seasoning we actually did a recipe on the kitchen so you can find it on food network.com and I’ve noticed now it’s at the grocery store almost always all right so I’m going to take some fresh basil and tear it right into here so we get that nice bright Herby thing going on some have tomatoes wow cuz you know you do your tomatoes on your avocado just sometimes and then thinly sliced red onion got that on Avocado toast a lot gz get those in there and let’s put will you put all those in there I just realized I didn’t put any olive oil in my dressing hello W that was close oh that was close okay you could have just drizzled afterwards all right so let’s get a nice healthy amount of olive oil in there I find Katie that avocados need like they drink salt put enough salt on avoc yeah you really have to Salt it up okay so let’s toss this together now with the dressing speaking of such should I put some in yes a nice Healthy Start to the New Year here too this is a healthy we were talking about this would be great with like a shrimp poach shrimp or something would that be fun well you know what my New Year’s tradition is about 9:30 I go to bed that’s it what wow you should write a book on that we have a nice dinner and then we go to sleep I don’t even stay up to watch ball drop have you guys done Time Square no I have I do it every year that’s always every we have a restaurant Time Square of the world people it’s fine million it’s nice and okay gz while I plate this up slice those eggs in half for me cuz what do you usually have on your avocado toast hey how would you like them sliced just sliced in half and this is going to go in a nice pretty serving dish I mean you put this on the brunch table everybody’s going for it um tell them avocado is not extra at your house okay those three hungry little slices they give you a for $2 extra right now I us usually like to let this sit for about 20 minutes and get nice and soft but it’s all right if it doesn’t and then I just take my eggs W and kind of arrange them around pretty these are medium boil I like the yolk just still have a little softness to it we pass me the salt and pepper yes ma’am and let’s hit each one of those eggs with just a little another thing that needs salt eggs and avocado right M head them with a little bit of pepper all the way around and then I like a little crumbled fet of cheese on top of this this has got everything You’ ever have I’mma tear this bread salad up totally and you could do queso fresco that would be really good okay I love queso fresco would be I’m sure that on New Year’s Day we have this and with like two bottles of wine exactly and then you really so much for Li basil and you sleep like a baby that I I know about your New Year’s brunches Jeffrey epic brunch is that’s actually better than New Year’s Eve in a lot of ways thank you hey set tell me what you think well it just it just look at that so much going on just looks visually stunning it’s like a it’s like a matis painting and uh I guess what we can do now is we can make our avocado relish so we’re going to use a California avocado that’s nice and ripe I take the uh the bottom of my knife and I kind of turn it and just push it off with my thumb and this way you get right to the Flesh of the avocado kind of make diamonds right in the shell and then I can scoop it out with a with a spoon I like my avocados whether it’s a guacamole or some kind of relish I like it to be I like to be chunky as opposed to [Music] puree all right so how are we going to flavor this little bit of red onion jalapenos I mean I think that you have to be careful with the chilies um I like to have heat kind of all the way through it but you know sort of a little bit as it kind of builds in each one of the components there some cilano for all the cilantro haters out there try it again that’s what I keep saying we’re building uh cilantro love all over the country little by little if you don’t like cilantro obviously you can leave it out you can put something like Italian parsley in it but it’s just not the same and again I like to coarsely chop this not too fine and then some fresh lime juice [Music] so then I’m going to take some black pepper and some salt just with a fork just going to mash the avocado we’re going to keep it nice and chunky I’ve got beer from Monto I’ve got chabata rolls from Southampton and I thought what goes with both of those I think I’m going to make salmon and guacamole sandwiches and then you can drink the beer with it so first I’m going to make guacamole I need two avocados they have to be really ripe and I like H avocados which are these brown ones okay next is lime juice I’ve got 1/4 of a cup of freshly squeezed lime juice this is what keeps the guacamole from turning brown so you really want to just toss it together next four scallions and 1/4 of a cup of red onion it’ll have lots of heat have a tablespoon of jalapeno pepper you can make it as hot as you like 1 teaspoon of garlic garlic I always put garlic and guacamole teaspoon of salt half a teaspoon of pepper I’m just going to mash it together with a fork okay and I’m going to oil the salmon and then salt and pepper it what I’ll do is I’ll just sear it in the pan it’s a dry pan you just want to oil the fish so doesn’t stick to the pan okay salt and pepper salt you want to season it really well what I’m going to do is sear it in the pan and then what I’m going to do is put it in the oven and it comes out sort of crisp on the outside and perfectly tender on the inside okay so I’m going to put the salmon in skin side up for 2 minutes and don’t move it at all so it forms a crust I’m going to cook it for 2 minutes on this side then I’m going to turn it cook it 2 minutes on the other side so it’s really important with fish it is it with chicken with anything to let it rest so I’m going to put it on a plate and just cover it with aluminum foil and let it rest for about 10 or 15 minutes and all the juices get back into the salmon that way it’s really important to undercook it a little bit cuz it’s going to keep cooking while it sits I want really tender moist salmon okay next I’m going to toast the Chia B bread so I’m just going to cut these in half I just think with bread in a sandwich it’s always nicer to toast it just gives it better texture better flavor put them on the cheet pan 400° for really 5 to 10 minutes just until they’re lightly toasted take one Chata put guacamole on the bottom about 2 tablespoons that should do it just spread it out and then one piece of salmon I’m going to take the skin off just going to cut it in half with my hands two pieces of Applewood smoked bacon that I roasted in the oven some arugula give it a little peppery lettuce thing going little salt make sure it’s perfectly seasoned and a little more guacamole on the other piece of bread hold it all together put it right on top does that look good enough to eat so what I’m going to do right now is I got some green cabbage going down and a little bit of shredded carrot that’s about good I try to eyeball it you know I’ll slice enough but here’s the key is I’ve got some ginger some garlic a little bit of red onion some red bell pepper all working with some chicken here little bamboo shoots were in here as well h a little bit of soy sauce on top of it and I’m going to put this semiwarm mixture you know it’s about room temperature but kind of Wilt this mixture of vegetables underneath it now the great thing about egg rolls you can make them any way you want them you want to throw in a ton of veggies great it’s one of my favorite things to make for my sister when she comes over being that she’s a vegetarian and I got to kind of you know I got to kind of accommodate right okay so this is down little water on there so these are going to sit here and kind of mix up and it wilts the Cabbage a bit when you wilt the Cabbage you really turn into a good opportunity of being able to roll the egg rolls better so I need some egg roll skins let’s see here egg roll skins some milk milk some eggs and for my spring rolls my shrimp spring rolls some shrimp and I’ve got some water work in there but I’m not going to do those quite yet so let me get the Skins down couple eggs this is going to be kind of a wash that uh holds the egg roll together as it works or as it you know fries otherwise you can do it with a toothpick if you’ve got some deal with eggs you don’t want to go through so those in a little bit of leche a little bit of milk we go let me get this little whisk great binder this is now sometimes if you’re really having difficulty getting the egg roll to stay together I’ve seen people take the egg roll and actually submerge it in this egg wash I don’t quite go that far I’ll show you my little technique here in a second okay that that keep these yeah if you’re if you’re making a bunch of these keeping a kind of a damp towel on top of them will help them from drying out cu once they start drying out they don’t stick together too well okay just pull a few out now this is how I part I throw it a little bit down like this that’s toward the back of it I grab a couple pieces of avocado like that reach in here grab some of that mixture of the cabbage and the chicken like that with a little bit of the carrot so over once over twice get it up over there now keep all those pieces in because if they start poking out well those are the ones that uh that keep it from binding up well okay just like that hold it down just a little bit make sure it doesn’t come apart on you there we go that one down in there we [Music] go I feel really strongly about guacamole I know you don’t hear that a lot but I just think usually it’s this puree of avocados that doesn’t have a lot of flavor and I just think it’s got to have lots of flavor and be really chunky this is how you take the pit out of the avocado just like that these are perfectly ripe I want them so that they’re bright green and they’re ripe enough so that they come out of the shell really easily if they’re too ripe you’ll find they’re really Brown these are just perfect so green around the outside and yellow in the middle these are going to be so good when Jeffrey gets home with chips and margaritas while the tequila lime chicken Cooks got to have something special when he walks in the door okay one more half see when they’re ripe it comes out really easily and it’s beautiful okay now I’m going to season it now people ask me all the time what’s the best way to keep the Guacamole green and there’s really one key ingredient lemon juice there are all these theories about having the seed in it forget it it’s really about fresh lemon juice and it’s got to be freshly squeezed lemon juice okay we got that and then all kinds of delicious things to season it with hot sauce I like when it’s really spicy you can decide how hot you want yours I like garlic in it so chopped garlic red onions it’s going to be so good lots of salt and freshly ground pepper and this is the secret to really good guacamole I don’t puree it all I do is cut into it just like this so it’s really chunky it mixes the ingredients together and it stays really chunky this way just run your knife through the avocados okay just mix it up and make sure the flavors are well Blended and the last thing I add is tomato so I’ve chopped tomatoes I’ve taken the seeds out I put the tomatoes in last because I don’t wanted to color the guacamole just toss it [Applause] lightly I’m sure it needs more salt I really want to get the right balance of avocado lemon juice salt and pepper little salt that’s pretty good I think Jeffree is going to love it with corn chips yellow corn chips blue corn chips or you can even get red corn chips how crazy is that that’s going to be really good if you’re looking for a totally delicious and versatile texme salad I’ve got just the thing it’s Fiesta corn and avocado salad I’m going to start with the corn so let me tell you how I do this first I cut off the bottom of the Corn so it’ll stand up straight and then I run my knife between the kernels and the husk just straight down and they all just come off I cooked this in salted boiling water for about 5 to 7 minutes really depends on how tender the kernels are so this is my system for cutting corn instead of having it bounce all over the kitchen I get a sheet pan and a clean kitchen towel and I just cut the kernels right onto the kitchen towel just like this so that’s 3 years of corn and then pick up the kitchen towel and just put all the kernels right into the bowl that works right okay the next I need cherry tomatoes I’ve got one pint of cherry tomatoes I use heirloom tomatoes cuz they look great cut in half through the stem and then half a cup of red onion texmax needs onion right and I’ve got one hen pepper and I’m going to show you how I cut it so that you have perfect little dice just cut it right down the sides like that and you get flat pieces that you can dice really easily I know there’s some left over but you can snack on it so I’m just going to dice this in like half inch dice you can use orangee pepper red pepper yellow pepper or all three if you want a real Fiesta somehow I think you should make the salad when corn is in season you could use frozen corn but it really never tastes the same I sometimes serve this a first course like a salad but it’s a great side dish or it’s gorgeous on a buff egg next is two jalapena Peppers what I did was I seed them took those ribs out and mince them really finely gives it a lot of heat it’s great makes it very Tex Max okay next is a lime vinegret which is going to really wake up all these sort of TexMex flavors I’m starting with/ qu of a cup of freshly squeeze lime juice I need 2 tbspoon of olive oil 1 and 1/2 teaspoons of lime zest that’s got a lot of flavor in it little garlic just one teaspoon minced garlic and because it’s t txmx 1/4 of a teaspoon of Chipotle chili powder which is chili powder but it’s got a little smokiness in it 1 teaspoon of salt and a half a teaspoon of pepper and I’m just going to whisk it all together I love these little whisks I love making vinegret in a measuring cup you can measure and whisk at the same time okay I’m going to pour this over the salad it’s going to really be delicious think of all the flavors in this give it a big stir just make sure it’s really well combined it does look like a fiesta doesn’t it going to be beautiful and I have one more thing to add avocado what I did was I diced two avocados and I toss them with lemon juice just to keep them from turning brown and I added at the end because I don’t want it to get too mushed up I want to see the diced avocado okay a little more salt and pepper make sure it’s really well seasoned because it is after all Tex Max I’m just going to taste it just to make sure it’s good it’s great got great heat but it’s also sweet from the corn and the tomatoes okay now I’m going to put in a serving bowl and while I do that let me show you some ways that I love to serve the [Music] salad so I use it in my roasted salmon Tac T instead of guacamole for a real change it’s great on the side with slow roasted spiced [Music] pork or tequila lime chicken it’s wonderful on a food table and it’s always the first to go but this is the way I usually serve it put it in the middle of the table for first course and everybody just helps themselves and now you know why I call it a fiesta corn salad