Corn salad

• 100 g (¾ cup) of Mexican-style TVP Les Brutes
• 320 g (2 cups) of corn kernels (fresh or frozen and thawed)
• 180 g (1 cup) cherry tomatoes, diced
• ½ red onion, finely chopped
• 30 g (¼ cup) of fresh, chopped coriander
• 1 jalapeño pepper, seeded and finely chopped
• 15 ml (1 tbsp) of olive oil
• The juice of one lime (30 ml)
• Salt and pepper

Creamy avocado topping (Mexican style)

• 1 ripe avocado
• 15 ml (1 tbsp) of olive oil
• The juice of one lime (30 ml)
• 2.5 ml (½ tsp) ground cumin
• 2.5 ml (½ tsp) of Mexican chili powder
• Salt and pepper

Optionally, add some Greek yogurt or sour cream to the mixture, if desired.

1. Rehydrate the TVP by mixing it with boiling water. Let it sit for 10 minutes.
2. In a skillet over medium-high heat, pour 1 tablespoon of oil. Add the TVP and spread it in a thin layer. Let it brown without stirring for 2-3 minutes, then flip and repeat until crispy (7-10 minutes total). Set aside.
3. In a large bowl, combine the TVP, corn, cherry tomatoes, red onion, cilantro, and jalapeño. Add the olive oil, lime juice, and season with salt and pepper to taste.
4. In a bowl, mash the avocado with a fork until smooth. Add the olive oil, lime juice, and spices. Mix until creamy and smooth. Season with salt and pepper to taste.
5. Serve the salad topped with the avocado garnish and decorated with coriander leaves.

5 days in the fridge (without the avocado topping)

Recipe and photo credit: Laurie-Jane Couture Dt.P. | Passion Bouffe and Eve-Lyne Auger | La Fraîche