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Corn, capsicum and avocado salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vibrant salad pairs perfectly with grilled fish, chicken, lamb, beef or tofu.
Ingredients:
  • 2 corn cobs, husks and silk removed
  • Olive oil, to brush
  • 1 small red capsicum, deseeded, chopped
  • 1 small green capsicum, deseeded, chopped
  • 1 Lebanese cucumber, chopped
  • 1/2 ripe (about 290g) avocado, peeled, chopped
  • 3 green shallots, trimmed, thinly sliced
  • 40.00 ml chopped fresh coriander
  • 40.00 ml chopped fresh mint
  • 52.50 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • 1 small fresh red birdseye chilli, deseeded, finely chopped
  • Freshly ground black pepper
  • Lemon wedges, to serve
Instructions:
  • Preheat a barbecue grill or chargrill to medium-high heat. Brush corn cobs lightly with oil and grill, turning regularly, for 10 minutes until charred and tender. Allow to cool for 10 minutes before serving.
  • Carefully slide a sharp knife down the length of each corn cob, cutting close to the core to remove the kernels. Transfer the kernels to a medium bowl.
  • Combine the bell peppers, cucumber, avocado, scallions, cilantro, and mint with the corn.
  • In a small jug, mix lemon juice, extra virgin olive oil, chili, and pepper. Drizzle the mixture over the corn and toss gently to combine. Serve with lemon wedges while hot.

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