We are in the middle of a run of very simple salads, easy to throw together, many of them traditional combinations, simple ingredients, but none the less flavoursome. It is really nice to go back to basics and have, say, a cucumber salad that is dressed with a little oil and the vinegar from the jar of jicama pickles. It is really very lovely.
This relatively simple salad is perhaps a slightly Mexican combination. It mixes roasted sweet corn, avocado and tomatoes. Simple. Fresh. Tangy with lime juice. I have tarted it up this time, with some pomegranate, feta and greens. Some pickles too, for variety, jicama and cumquat. Each time we make it, its a little different. That is the good thing about salads. Some Pickled Lemon Rind would be good too.
We like to roast corn on the cob, but you can remove the kernels first if you wish, then roast them in a pan.
Roasted Sweetcorn and Avocado Salad with Cherry Tomatoes
Take some roasted sweetcorn kernels and mix with chopped avocado, halved cherry tomatoes, olive oil, lime juice, chopped fresh red or green chilli, and green coriander leaves.
recipe notes and alternatives
Replace the chilli with some crumbled dried chilli – try ancho chilli.
Perfect as a salad or a salsa.
Eat with crusty bread, it’s delicious. Add some greens, pickles, and/or feta if you wish.