Corn, capsicum and avocado salad

Cooking Fish Corn, capsicum and avocado salad

This colourful salad with its beautiful textures is perfect to serve with barbecued fish, chicken, lamb, beef or tofu.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat a barbecue grill or chargrill on medium-high. Brush corn cobs with a little oil. Cook on preheated grill, turning often, for 10 minutes or until lightly charred and tender. Set aside for 10 minutes to cool slightly.
  2. Use a sharp knife to cut down length of each corn cob close to core to remove kernels. Place the kernels in a medium bowl.
  3. Add the capsicums, cucumber, avocado, green shallots, coriander and mint to the corn.
  4. Combine lemon juice, extra virgin olive oil, chilli and pepper in a small jug and mix well. Pour over the corn mixture and toss gently to combine. Serve immediately with lemon wedges.

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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 avocado, peeled, chopped
3 green shallots, trimmed, thinly sliced
2 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
2 1/2 tbsp fresh lemon juice
2 tsp extra virgin olive oil
1 small fresh red birdseye chilli, deseeded, finely chopped
Freshly ground black pepper
Lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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