CHARRED CORN & AVOCADO SALAD
You have to try this salad – it's such a crowd pleaser! I've never served it to anyone who hasn't asked me for the recipe.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Ingredients
- extra virgin olive oil
- 4 sweetcorn cobs
- 300 g baby tomatoes quartered
- 2 avocados peeled, pitted & diced
- 1 red onion finely chopped
- 15 g coriander roughly chopped
- juice of 1 lime
- 100 g vegan or regular feta (optional)
- sea salt & freshly ground black pepper
Instructions
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Preheat the grill to medium.
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Use your hands to rub a drizzle of olive oil and a sprinkle of salt and pepper into each sweetcorn cob. Grill for 7-8 minutes, turning every few minutes, until lightly charred. Allow to cool completely.
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Carefully cut the sweetcorn kernels from each cob and combine with the baby tomatoes, avocado, red onion and coriander in a large bowl. Add the lime juice, a good glug of olive oil and a generous sprinkle of salt and black pepper, then stir well to combine. Taste and adjust the seasoning, if needed.
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Serve sprinkled with feta cheese (if using) and another crack of black pepper.
Looking for more summer salad recipes? Try this Satay Noodle Salad.
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