Clover Fresh grilled corn salad with Nolac avocado dressing
(11 Feb 2020)

corn

Clover Fresh grilled corn salad with Nolac avocado dressing
 
Recipe by Nicole Snelling
 
4 Whole sweet corn
½ Red onion, diced
½ Pineapple, diced
1 Cup Baby tomatoes, halved
1 tin Red kidney beans, drained and rinsed
¼ Cucumber, cubed 
2-3 Spring onion, sliced
2 Tbsp Olive oil
½ Tbsp Smoked paprika
Salt and pepper, to taste
 
Avocado dressing:
1 Avocado, pip & skin removed
½ Cup Nolac fresh milk
Juice of 1 lime
Handful fresh coriander
1 Red chilli (optional)
 
Bring a griddle pan to a high heat.
Place the olive oil and paprika into a mixing bowl and combine, using a pastry brush the sweet corn with the olive oil mixture. Then grill the corn on the griddle pan on all the sides for 8-10 minutes until each side has a good char to it. Allow the corn to cool completely before cutting the kernels off from the cob.
To make the dressing, place all the ingredients into a blender and blend until smooth. If the dressing is to thick just add some more Nolac milk. Season the dressing with salt and pepper to your taste.
To assemble the salad, add the corn, red onion,pineapple, spring onion, cucumber, baby tomatoes and red kidney beans to a salad bowl, season and toss together before finishing it off with the salad dressing.
 
Chefs tip: If you plan on making this for a special someone on Valentines day, use a small heart shape cookie cutter to cut out heart shapes out of the cucumber and pineapple.

 

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