Cob Salad of Corn, Avocado and Tomato with Basil Oil
This is one of my most popular salad recipes ever – summer in a bowl! To make Chicken Cob Salad, shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad.
Nick Tresidder
- Prep time:
- 10 mins
- Cook time:
- Nil
- Serves:
- 4
- 1½ cups whole kernel corn, cooked, or thawed if frozen
- 4 tomatoes, cored and cut in wedges
- 1 large just-ripe avocado, cut in chunks
- 2 tbsp finely chopped red onion
- 2 spring onions, thinly sliced
- ¼ cup Basil Oil
- ½ tsp salt
- ground black pepper
Toss all ingredients together and season to taste. Serve with meat or poultry.
Prepared salad can be stored in the fridge for up to 2 hours. For longer storage add the avocado at serving time. Return to room temperature before serving.
leave a comment
You must be logged in to add comments, click here to join.
9 comments