Corn, Chickpea and Avocado Salad with Spicy Lime Dressing
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Corn, Chickpea and Avocado Salad with Spicy Lime Dressing
Ingredient
5 cobs fresh corn
2 tablespoons Red Island extra virgin olive oil
Sea salt for seasoning
2 x 400g tins chickpeas, rinsed, drained
2 Lebanese cucumbers, sliced into 1cm cubes
1 large avocado, peeled sliced into 2cm cubes
3 green shallots/scallions, finely sliced
½ bunch coriander, leaves picked into stems
Dressing:
2/3 cup kewpie/whole egg mayonnaise
1 tablespoon Sriracha chili sauce
1/3 fresh lime juice, plus extra wedges to serve
1 tablespoon pure maple syrup
sea salt to taste
Method
Heat a non-stick frying pan over a medium/high heat. Slice the kernels from the corn cobs and place into the pan along with the oil and a pinch of salt. Cook for 5 minutes, or until slightly charred.
Allow corn to cool slightly before placing in a bowl along with the chickpeas, cucumbers, avocado and scallions. Gently toss the salad and place into serving bowls.
Whisk all the dressing ingredients together and drizzle over the corn salad. Garnish with coriander sprigs & extra lime wedges on the side.
Recipe by Courtney Roulston
