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.
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