This salad’s a pretty special one, containing All The Good Things. Good things being grilled sweetcorn (ok now I concede it’s better than boiled in a HUGE way) crispy radish, smooth avocado and salty samphire. I wish I had a nicer camera to capture all the gorgeous colours a little better – but believe me it looks fabulous, and would make a great addition to a bbq – it would look great spread out on a HUGE platter and you could do the sweetcorn properly then too.
I did mine in the oven and they were still pretty good. The flavour of ‘real’ sweetcorn (as opposed to the tinned stuff) is incomparable in my rather expert opinion, being a TOTES sweetcorn lover. Tinned sweetcorn is yum yum yummy and so useful to have in the cupboard as it makes most salads just that little bit more fun. But ‘real’ sweetcorn is both sweet and flavoursome, and charred like this it just hits all the right spots.
I added the samphire as it’s in season, and goes really well with the sweetcorn. Have a try if you’ve not had it before – it’s intensely salty, with a real seaside tang. Really good. I’ve also had it twirled through pasta with peas and copious scatterings of parmesan, and it’s pretty decent like that too.
Grilled Sweetcorn, Samphire and Avocado Salad
For the salad:
2 corn-on-the-cobs, grilled (I baked mine in foil for 30 minutes then finished them off under the grill for around 10 minutes, turning throughout)
2 heads gem lettuce
1/4 red onion, finely sliced
1 handful samphire
1 avocado, sliced
1 carrot, grated
1 handful radishes, finely sliced
1 tablespoon chopped coriander and mint leaves
For the dressing:
2 tablespoons olive oil
2 teaspoons grain mustard
1 tablespoon cider vinegar
salt and pepper to taste
- Just mix up the salad, mix up the dressing, then mix both together!
I’m linking this with both the FABULOUS Jacqueline of Tinned Tomatoes and her No Croutons Required call-out for vegan and vegetarian soups and salads, and the quirky little Veghog blog that I’ve recently discovered and fallen a little bit in love with where there’s a monthly Eat Your Greens Challenge that I’m linking this up with. I’m also linking with Munchies and Munchkins who are hosting a challenge called Eating al Fresco – which this salad is just made for and Fiesta Friday, who are co-hosted this week by Mollie at The Frugal Housfrau and Aruna at Aharam. And last but not least – Charlotte’s Lively Kitchen has lots of appropriate food-related birthdays to celebrate with this in her #foodyearlinkup – including BBQ week, National Picnic Weeks and Macmillan’s Summer Nights.