Ingredients
Method
Char the corn over a gas flame, on a barbecue, or under the grill in your oven. Set aside to cool. (Alternatively, you can use canned corn.)
To make the pickled red onion, combine the vinegar, sugar, and 2 tbsp hot water in a bowl. Thinly slice the onion, then cover with the pickling liquid. Stir occasionally. Let it sit for at least 30 minutes.
For the dressing, combine ½ avocado, garlic, coriander stems, the juice of 1 lime, yoghurt, salt, and pepper to taste in a blender. Add a splash of water and blend until smooth. Adjust the consistency with more water if needed, and taste to adjust the lime or salt.
Roughly chop the lettuce, coriander leaves, and remaining avocado. Thinly slice the spring onions and jalapeño. Finely grate the cheese.
Arrange the chopped vegetables in the bottom of a large salad or serving bowl. Just before serving, top with the dressing, followed by the grated cheese, and scatter over the pickled red onions.
Toss and serve.
Ingredients
Directions
Char the corn over a gas flame, on a barbecue, or under the grill in your oven. Set aside to cool. (Alternatively, you can use canned corn.)
To make the pickled red onion, combine the vinegar, sugar, and 2 tbsp hot water in a bowl. Thinly slice the onion, then cover with the pickling liquid. Stir occasionally. Let it sit for at least 30 minutes.
For the dressing, combine ½ avocado, garlic, coriander stems, the juice of 1 lime, yoghurt, salt, and pepper to taste in a blender. Add a splash of water and blend until smooth. Adjust the consistency with more water if needed, and taste to adjust the lime or salt.
Roughly chop the lettuce, coriander leaves, and remaining avocado. Thinly slice the spring onions and jalapeño. Finely grate the cheese.
Arrange the chopped vegetables in the bottom of a large salad or serving bowl. Just before serving, top with the dressing, followed by the grated cheese, and scatter over the pickled red onions.
Toss and serve.