Friday, 15 August 2014
grilled corn, avocado and tomato salad
For us Aussies, summer is almost here. Only a few more weeks of winter is left, and then comes spring when the weather starts warming up and flowers start blossoming... and then summer!
Our winter hasn't been much of a winter, really. It's barely rained and we've had glorious sunshine and cloudless skies all the way through the winter months. The nights and early mornings have been cold, but we've had none of those miserably cold and rainy winter days. However I am just busting to bring out all my summer dresses and clothes, and I'm looking forward to longer, warmer days too.
In anticipation of summer, I've been trying out lots of new salad recipes and have been experimenting with lots of combinations.
I loved this salad. I'd never before heard of grilling corn and putting them into a salad (I must be blind to the obvious, no?) but I absolutely love the flavour grilled corn adds. I kept mine healthy and only added salt and pepper when grilling, but I imagine lathering the stuff with butter beforehand would make it twice as good.
Grilled Corn, Avocado and Tomato Salad
1 cup sweet corn
2 tbsp parsley, chopped
1 ripe avocado, chopped
1 punnet (250g) cherry tomatoes, halved
2 tbsp shallots, chopped, optional
Honey Lemon Dressing
juice of 1 lemon
3 tbsp vegetable oil
1 tbsp honey
1 clove garlic, minced
salt and cracked pepper, to taste
Place the corn on a baking tray lined with wax paper and season with salt and pepper. Roast for 10 minutes until the corn is soft and has brown spots. Place all the other salad ingredients in a bowl and set aside.
Make the dressing by mixing all the ingredients together in a small bowl. Pour dressing over salad and mix well. Chill for half an hour before serving, if desired.