Grilled corn, avocado, coriander and red chilli salad

Grilled corn, avocado, coriander and red chilli salad

By
From
How to Cook Healthily
Serves
1 for lunch or 2 as a side
Photographer
Issy Croker

This is a beautiful salad with a real Mexican flair. So many flavours and textures, and with them comes a wonderful array of important nutrients.

Ingredients

Quantity Ingredient
1 large corn on the cob, leaves stripped
3 handfuls mixed salad leaves
1 large, ripe avocado, diced
1 x 400 can black beans, drained
small bunch coriander
1 large red chilli, sliced

For the dressing

Quantity Ingredient
1 lime, juiced
1 teaspoon honey
1 tablespoon extra virgin olive oil

Method

  1. Heat a griddle pan over a high heat until very hot. Place the corn cob in the pan and allow to cook for 3–4 minutes before turning. Repeat to ensure a gentle charring all over. Remove the charred cob from the pan and leave until cool enough to handle. Stand the cob upright on a board and use a knife to slice down the length of the cob, close to the core, to liberate the individual kernels.
  2. Place the salad leaves in a bowl. Add the charred corn kernels, avocado, black beans, coriander (cilantro) and chilli (chile), and toss together well.
  3. Mix all the dressing ingredients together and dress the salad, before tossing well again.

Note

  • Salads

    Good fats

    Perfect for lunch or as a side
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