Strawberry Avocado Corn Salad in Your Pressure Cooker
This vibrant summer salad combines fresh corn, strawberries, and avocado for a refreshing and flavorful meal option made effortlessly in a pressure cooker.
Equipment
- 1 Pressure cooker for cooking corn
Ingredients
Main ingredients
- 2 ears Sweet corn fresh
- 2-3 cups Spring mix baby greens tender
- 2-3 cups Kale chopped
- 1 ½ cups Strawberries diced
- 3 tablespoons Shelled pistachios crunch
- ¼ cup Blueberries fruity bite
- ½ Avocado ripe, diced
- 2 ounces Goat cheese crumbled
- 1 tablespoon Fresh basil minced
- 1 tablespoon Fresh mint minced
- Fresh ground Black pepper for tossing
- 2 tablespoons Extra virgin olive oil for dressing
- 2 teaspoons Balsamic vinegar for dressing
- 1 teaspoon Honey for dressing
- 2 teaspoons Stone ground mustard for dressing
- ⅛ teaspoon Coarse salt for dressing
Instructions
Instructions
- Shuck the corn on both ears making sure you strip off all those husks and silky threads. Then drop ’em into your pressure cooker with enough water to cover and seal the lid.
- Set that baby on high pressure and let it cook for 5 to 7 minutes depending on how tender you like your corn. Keep an ear out for the float valve popping up signaling full pressure.
- When the timer’s done, use the quick release on the valve to vent the steam safely. Next, take out the corn and let it cool just a bit. Use a sharp knife to cut the kernels right off the cob into a big bowl.
- Now toss that bowl with spring mix baby greens, kale, diced strawberries, pistachios, blueberries, diced avocado, and goat cheese. Sprinkle the chopped basil and mint over it, then add a fresh grind of black pepper. For dressing, mix olive oil, balsamic vinegar, honey, mustard, and salt in a cup and drizzle on top. Toss gently to mingle flavors without crushing avocado.
Notes
Serve right away for the best taste or chill the salad for up to an hour. Store leftovers in airtight containers, keeping the dressing separate to prevent soggy greens.