Corn, Avo and Tomato Salad with Lime Dressing & Microgreens


Microgreens are a new discovery for me. Turns out they are the tiny first shoots of the plant after it pushes its way through the soil. Of the normal plants (beetroot, rocket, spinach etc.) that we already eat. How sweet! Although can you imagine harvesting all those tiny shoots by hand? Not for the faint-hearted. Anyway, this salad was made for me by a friend a few weeks ago and it was so delicious, I had to make it and post it as soon as possible. The corn is the best if the mielies are boiled/steamed and then lightly grilled for that smoky taste, but I don’t let that stop me if I haven’t got a fire going. Great with meat because it’s so fresh, this salad would also be an excellent accompaniment to Mexican food, like quesadillas.

Corn, Avo & Tomato Salad with Chilli Lime Dressing & Microgreens

4 mielies (corn on the cob)
2 ripe avos
250g cherry tomatoes
2 fresh chillis, sliced thinly
6 tblsp fresh lime juice
2 tsp honey  or brown sugar
microgreens, to garnish
*serves 4

Cook the meilies in boiling water for 5-7min until tender. Drain. If you have a fire going, grill them for a couple minutes a side until they start to brown. While the meilies are cooling, cube the avos, quarter the cherry tomatoes and thinly slice the chillis. Slice the corn kernels off the meilies, taking care to leave some of the kernels stuck together rather than all completely separating. Add the corn, avo, tomatoes and chilli to a serving bowl, and pour over the combined lime juice and honey. Toss gently a few times to mix everything properly, but don’t be too aggressive or the avo will get all smushed. Garnish with microgreens and serve.



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