Barbecued corn, spinach and avocado salad
You only need a few ingredients to create this vibrant and tasty salad - the perfect summer side
- 1 hr cooking
- Serves 8
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Ingredients
- 4 medium yellow capsicums (800g)
- 3 trimmed corn cobs (750g), halved
- 2 medium avocados (500g), sliced lengthways
- 100 g baby spinach leaves
Honey mustard dressing
- ¼ cup (60ml) extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Method
Honey mustard dressing
- 1Combine ingredients in a screw-top jar; shake well.
- 2Quarter and seed capsicums. Cut each quarter in half lengthways. Cook capsicum on a heated oiled barbecue, skin-side down, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
- 3Cook corn on a heated barbecue until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
- 4Layer the capsicum, avocado, spinach and the corn on a platter; drizzle with the dressing.
Notes
Not suitable to freeze or microwave.