Save Recipe

Cob Salad of Corn, Avocado and Tomato with Basil Oil

Name: Cob Salad of Corn, Avocado and Tomato with Basil Oil
Prep time: 10 min
Yield: 4
Ingredients: 1 1/2 cups corn kernels cooked, or thawed if frozen; 4 tomatoes cored and cut into wedges; 1 large just-ripe avocado cut in chunks; 2 tbsp finely chopped red onion; 2 spring onions thinly sliced; 1/4 cup Herb Oils (Basil Oil); 1/2 tsp salt; freshly ground black pepper

This is one of our most popular salad recipes ever — summer in a bowl! To make it go further, add 1-2 cups cooked quinoa too. To make Chicken Cob Salad, shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad.

Prep Time

10 mins

Serves

BBQ

Vegan

Dairy Free

Gluten Free

Nut Free

Salads & Sides

Kiwi

Healthy

Kids

Potluck

Quick & Easy

Lunch

Found in "Essential Volume One: Best-Ever Meals for Busy Lives"

Ingredients

1 1/2 cups corn kernels, cooked, or thawed if frozen

4 tomatoes, cored and cut into wedges

1 large just-ripe avocado, cut in chunks

2 tbsp finely chopped red onion

2 spring onions, thinly sliced

1/4 cup Herb Oils , (Basil Oil)

1/2 tsp salt

freshly ground black pepper

Method

STEP 1

Toss all ingredients together and season to taste.

Serve with meat or poultry.

STORAGE

Prepared salad can be stored in the fridge for up to 2 hours. Return to room temperature before serving. For longer storage add the avocado at serving time.