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
  • Print


  • 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


Honey mustard dressing
  • 1
    Combine ingredients in a screw-top jar; shake well.
  • 2
    Quarter 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.
  • 3
    Cook 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.
  • 4
    Layer the capsicum, avocado, spinach and the corn on a platter; drizzle with the dressing.


Not suitable to freeze or microwave.

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