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Avocado & barbecued corn salad two ways (Mexican & Thai)
Wednesday, March 06, 2019


This versatile salad can be made in two different styles – a guaranteed crowd pleaser at your next barbecue. Assemble ahead of time and simply dress before serving. If making the Mexican salad, you can even crush and toss in some corn chips before serving to add extra crunch.

Avocado and Corn Salad

Prep time

20 minutes

Cook time

Total time

Avocado & barbecued corn salad two ways (Mexican & Thai)



4 cobs sweetcorn, cooked, barbecued/charred, kernels removed from the cob

2 ripe avocados halved, pitted, peeled and diced

1c cherry tomatoes, halved

6 spring onions, thinly sliced

1/2c finely chopped fresh coriander

1 large red capsicum cut into small strips

1/2c red onion, halved and thinly sliced

If making the Thai version add 1c shelled cooked and cooled edamame beans, 300g mung bean sprouts and 1/2c shelled roasted peanuts.


Mexican dressing

1 clove garlic, minced

1 jalapeño seeds and ribs removed, minced

Salt and pepper

Zest and juice of 2 limes

1/2c extra virgin olive oil

Whisk together all ingredients until combined.


Thai dressing

1c coconut milk

1/4c lime juice (about 2 limes)

2t ground coriander

1T fresh coriander

2t crushed garlic

1.5t fresh crushed ginger

1t finely chopped chilli (more if desired)

1t red curry paste

1/2t garam masala

1/2t sea salt

1/4t freshly ground black pepper

2t caster sugar

1t fish sauce

2T peanut oil

Gently heat coconut milk and peanut oil in a small saucepan and add other ingredients, stirring until blended. Set dressing aside to cool.



Toss all salad ingredients in a bowl with dressing of choice (adding the additional salad ingredients if making the Thai version). Serves 6.

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Our spray-free avocados are Hass, the most common commercial variety in New Zealand  and for good reason. We source ours from two local growers, Bret Hart, and David and Judy Grey of Avogrey Orchard in Ormond, Gisborne. David follows in his father’s footsteps, who introduced the Hass variety to New Zealand in the 1950s, and his grandfather, Charles Grey, who started New Zealand’s first avocado orchard in Gisborne in 1916.

Hass avocados have a lovely silky, creamy texture and are perfect for guacamole, salads, on toast or simply eaten with a spoon. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.

Once picked, avocados take 7-14 days to ripen depending on where they are stored. Warmer temperatures speed up ripening and avocados ripen faster towards the end of the season. The fastest way to ripen an avocado is inside a brown paper bag with a ripe banana in the hot-water cupboard. Once ripe, you can keep them in the fridge for a few days if required.

Our avocados are handpicked, packed and transported with care – no squeezing, poking and prodding by other shoppers at the supermarket means no bruises. Handled with the utmost care, once you try one of our delicious avocados you won’t believe what you've been missing out on!

Available from August to May.




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Our first order of mandarins, limes and lemons arrived in Arrowtown on Thursday, 2 days after dispatch and they are fantastic! Great condition and excellent flavour and juice! Will be back for more!
Phillipa Dobson-Brown - Arrowtown


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