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Charred Corn And Avocado Salad With Lime Dressing

Yields5 ServingsTotal Time30 mins

A light smokey flavor thanks to the charred corn, with creamy avocado, sharp lime, and fresh greens

recipe image

 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
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 Fat 23.9g31%
Total Carbohydrate 16.9g7%
Protein 5.5g

* 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.