You can have this on the table in under 15 minutes. Just give the corn a quick flash in a hot pan while slicing and dicing the remaining ingredients and presto, salad is up!
Serves: 6-8
INGREDIENTS
1½ cups frozen corn kernels, thawed
olive oil sea salt and ground pepper
3 medium zucchini, thinly sliced
1-2 avocados, diced
½ cup sliced almonds, toasted
2 tablespoons finely chopped red onion
Dressing
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 cloves garlic, crushed
¼ - ½ teaspoon chilli flakes
1 tablespoon chopped mint
METHOD
DRESSING: Whisk all the ingredients together, except the mint, until thick and glossy. Season well.
Heat a little oil in a large frying pan and cook the corn until lightly golden. Season with salt and pepper then set aside to cool.
TO ASSEMBLE: Add the mint to the dressing. Layer the zucchini, corn, avocado, red onion and almonds on a large platter, drizzling a little dressing on each layer.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.