Sweetcorn & Avocado Salad
Sweetcorn & Avocado Salad is perfect for when you need to take a plate or feed the whānau. This fresh summer salad is easy to prepare and requires little cleanup thanks to grilling the corn on the BBQ.
Ingredients
- 2 sweetcorn
- 1 tablespoons oil
- 1 teaspoons paprika
- 1 avocado, peeled and cubed
- 1 cup red cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 cup coriander, roughly chopped
- 1/2 green capsicum, sliced thinly
Dressing
- 1/4 cup aioli
- 1 teaspoons chipotle sauce
- 1 tablespoons lime juice
- 2 sweetcorn
- 1 tablespoons oil
- 1 teaspoons paprika
- 1 avocado, peeled and cubed
- 1 cup red cabbage, shredded
- 1 cup cherry tomatoes, halved
- 1 cup coriander, roughly chopped
- 1/2 green capsicum, sliced thinly
Dressing
- 1/4 cup aioli
- 1 teaspoons chipotle sauce
- 1 tablespoons lime juice
- Step 1 of 4Pre-heat a barbeque grill. Rub the corn with oil and place onto the grill for 10 minutes, turning every couple of minutes until cooked and nicely charred.
- Step 2 of 4Remove and sprinkle with paprika. When cool enough to handle, slice the kernel from the cob.
- Step 3 of 4In a large bowl, place the avocado, red cabbage, tomatoes, coriander, green pepper and corn.
- Step 4 of 4For the dressing, combine the aioli, chipotle and lime. Drizzle over the salad and combine.
Method
- Step 1 of 4Pre-heat a barbeque grill. Rub the corn with oil and place onto the grill for 10 minutes, turning every couple of minutes until cooked and nicely charred.
- Step 2 of 4Remove and sprinkle with paprika. When cool enough to handle, slice the kernel from the cob.
- Step 3 of 4In a large bowl, place the avocado, red cabbage, tomatoes, coriander, green pepper and corn.
- Step 4 of 4For the dressing, combine the aioli, chipotle and lime. Drizzle over the salad and combine.
Nutrition per serving
2647 Kilojoules
Protein12 grams
Fat49 grams
Carbs30 grams
Sugars17 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Pre-heat a barbeque grill. Rub the corn with oil and place onto the grill for 10 minutes, turning every couple of minutes until cooked and nicely charred.
- Step 2 of 4Remove and sprinkle with paprika. When cool enough to handle, slice the kernel from the cob.
- Step 3 of 4In a large bowl, place the avocado, red cabbage, tomatoes, coriander, green pepper and corn.
- Step 4 of 4For the dressing, combine the aioli, chipotle and lime. Drizzle over the salad and combine.