Avocado & Grilled Corn Salad
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 6 persons
Ingredients:
• 2 corn cobs, husks & silk removed
• ⅓ cup extra virgin olive oil
• 2 lemons
• 1 garlic clove, crushed
• 120g pkt baby spinach leaves
• 2 Hass avocados, cut into thin wedges
• 200g cherry tomatoes, sliced
• 1 red onion, thinly sliced
• 1/4 bunch coriander, leaves picked, chopped
Method:
1. Preheat a barbecue grill or chargrill pan over medium-high heat. Brush corn with 1 tbs oil. Add to grill and cook, turning occasionally, for 8-10 minutes or until charred and tender. Remove from heat. Using a large knife cut kernels from cobs.
2. Zest and juice lemons. Combine zest, juice, garlic and remaining oil in a small bowl.
3. Arrange spinach, avocado, tomato and onion in a serving bowl. Top with corn. Drizzle with lemon dressing. Sprinkle with coriander. Season with freshly ground black pepper. Serve.
