1 cup chopped cucumber, (cut to about the size of a chickpea)
4 Tbsp pumpkin seeds, dry toasted (no oil) until light golden and fragrant
Dressing
Juice of 1 lime
3 Tbsp olive or avocado oil
Salt and pepper
1
Take a large knife, stand the corn cob/ear on its end, and very carefully slide the knife down the cob/ear, under the kernels. The aim is to strip the kernels from the cob. Be careful with this step, and always face the knife away from your body
2
Add the olive oil to a pan over a medium-high heat
3
Add the fresh corn kernels to the hot pan and stir as they become golden, and eventually begin to turn a little black. Stop as soon as you see dark patches forming.
4
Leave to cool until warm or completely cold
5
Add the cooked kernels to a large salad bowl with the avocado, lettuce, arugula, coriander/cilantro, cucumber and pumpkin seeds, toss to combine
6
In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning to suit your preference
7
Pour the dressing over the salad just before serving, and gently toss
Nutrition Facts
5 servings
Serving size
Amount per serving
Calories281
% Daily Value *
Total Fat23.9g31%
Total Carbohydrate16.9g7%
Protein5.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 fresh, ripe corn cobs/ears
1 Tbsp olive oil
2 avocados, cut into small chunks
3 cups lightly chopped iceberg lettuce
2 cups arugula
¾ cup roughly chopped cilantro/coriander
1 cup chopped cucumber, (cut to about the size of a chickpea)
4 Tbsp pumpkin seeds, dry toasted (no oil) until light golden and fragrant
Dressing
Juice of 1 lime
3 Tbsp olive or avocado oil
Salt and pepper
Directions
1
Take a large knife, stand the corn cob/ear on its end, and very carefully slide the knife down the cob/ear, under the kernels. The aim is to strip the kernels from the cob. Be careful with this step, and always face the knife away from your body
2
Add the olive oil to a pan over a medium-high heat
3
Add the fresh corn kernels to the hot pan and stir as they become golden, and eventually begin to turn a little black. Stop as soon as you see dark patches forming.
4
Leave to cool until warm or completely cold
5
Add the cooked kernels to a large salad bowl with the avocado, lettuce, arugula, coriander/cilantro, cucumber and pumpkin seeds, toss to combine
6
In a small bowl or cup, combine the dressing ingredients, taste and adjust the seasoning to suit your preference
7
Pour the dressing over the salad just before serving, and gently toss
