Zucchini, Charred Sweetcorn and Avocado Salad with Mint and Chilli Dressing

, from Issue #112. December, 2023
Photography by Yuki Sato.
Zucchini, Charred Sweetcorn and Avocado Salad with Mint and Chilli Dressing

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.