Corn and avocado salad

This tasty summer salad is easy and quick to prepare.

Fresh corn, avocado and coriander salad
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Lunch

Method

  1. In a large pot of boiling water cook the whole corn cobbs for approximately 5 minutes
  2. Remove from the boiling water and cool under cold water
  3. Cut the kernels from the cobbs and place in a large mixing bowl
  4. Add the remaining ingredients and mix gently
  5. Serve by itself as a light meal or as a side salad
  • 6 
    corn cobbs, husked
  • 1/4 cup
    red onion, finely chopped
  • 2 
    red chillies, finely chopped
  • 2 
    avocados, peeled and diced
  • 1 1/2 cups
    cucumber, diced
  • 1 cup
    fresh coriander, roughly chopped
  • 1 tbsp
    extra virgin olive oil
  • 2 tbsp
    lemon or lime juice
Per serve
  • Energy
    975kJ
  • Total Fat
    17.7g
  • Saturated Fat
    2.1g
  • Total Carbohydrate
    13.7g
  • Sugars
    3.8g
  • Dietary Fibre
    4.4g
  • Sodium
    13mg

Method

  1. In a large pot of boiling water cook the whole corn cobbs for approximately 5 minutes
  2. Remove from the boiling water and cool under cold water
  3. Cut the kernels from the cobbs and place in a large mixing bowl
  4. Add the remaining ingredients and mix gently
  5. Serve by itself as a light meal or as a side salad