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 & 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.
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.
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.
GISBORNE HASS AVOCADOS
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.