Grilled corn, feta and avocado salad
User Reviews
5
Grilled corn, feta and avocado salad
Description
The salad centers on grilled corn cut from the cob, which brings a charred sweetness and slight smokiness. Fresh avocados are sliced with skin on and peeled before adding to the mix to provide a rich, buttery texture. Juicy cherry tomatoes contribute fresh acidity and color, while crumbled feta cheese adds a salty, tangy element.
The dressing is a nimble vinaigrette of lime juice for brightness, olive oil for smoothness, minced garlic and dried chili flakes for subtle heat, seasoned with salt and pepper, and finished with chopped fresh cilantro for herbal freshness. This dressing unifies the ingredients without overpowering them.
Grilling the corn on the barbecue or under the grill enhances the flavor; if unavailable, canned sweetcorn is an acceptable substitute, drained thoroughly. The salad can be served immediately or chilled. Optional additions include diced red onion, cooked chicken or shrimp for protein, and omitting feta allows for a vegan version.
Ingredients
For the dressing
- 1 tbsp lime juice
- 60 ml olive oil 1/4 cup
- 1 garlic minced, large clove
- 1/2 tsp dried chili flakes
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 2 tbsp cilantro chopped
For the salad
- 2 corn grilled, ears
- 4 avocado sliced, medium
- 200 g cherry tomatoes halved, 7 oz
- 100 g feta cheese crumbled, 3 1/2oz
Instructions
- Make the dressing: whisk together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro).
- If you are using grilled corn - whether straight from the BBQ or cooker under the grill - let it cool down and then use a knife to cut the kernels off the cob. Break it up a bit and put in a bowl (a medium bowl is fine for this quantity but use a large bowl if increasing quantities). If you are using canned corn, drain well first and add to the bowl.
- Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Add to the bowl with the corn.
- Slice your tomatoes with a sharp knife and add to the bowl together with the feta.
- Drizzle the dressing over the salad and then stir everything together. Taste and adjust the seasoning, if needed.
- Either serve immediately or keep in the fridge, covered, until needed.
Notes
- To grill corn on the barbecue, brush cobs with olive oil and cook for 12-15 minutes, turning once after color develops.
- If grilling is unavailable, canned sweetcorn (about 1 1/2 cups) works well drained.
- Optional add-ins include diced red onion, cooked chicken, or shrimp to make the salad more substantial.
- Omitting feta cheese creates a vegan-friendly salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 303mg | 13% |
| Potassium | 813mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 23.9mg | 27% |
| Calcium | 102mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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