Cos, Charred Corn, Avocado and Pineapple Salad

Summer Salad

As the temperature in Perth starts to climb, it is time to dust off your favourite salad recipes and fire up the BBQ.

The delicious combination of crunchy cos, sweet grilled pineapple and luscious avocado works particularly well with grilled chicken, seafood or even tofu. Grab some Kailis garlic prawns from Gilbert’s seafood fridge, BBQ or pan fry them and generously top the salad. Gilbert’s Deli Cabinet offers house-seasoned and roasted free range chicken breast, perfect to slice and throw though salads. The Mexican Spiced Chicken Breast would work perfectly tossed through this salad for a simple, impressive cold option. Warm up some tortillas and serve them on the side so guests can make their own healthy tacos.

However you choose to serve up this colourful salad, I’m sure it will be a hit with family and friends.  – Kate Flower, Recipe and Food Stylist.

Cos, Charred Corn, Avocado and Pineapple Salad
with Coriander Dressing
Serves 6-8

Ingredients
1 cob sweet corn, husks removed
½ small pineapple, peeled, cored and sliced into 5mm slices
1 large avocado, peeled, halved, pip removed and sliced into 12 wedges
½ red capsicum, cored, deseeded and sliced into 2 pieces then into 3mm thin strips
¾ cos lettuce, leaves separated, washed and drained
1/2 cup coriander leaves
¼ small red onion sliced thinly
2 tbsp olive oil

Dressing
40ml lime juice
¾ cup mayonnaise
¼ cup yogurt or sour cream
1 garlic clove
¾ coriander stalks and leaves roughly chopped
½ tsp salt
1 tbsp olive oil

Method
Pre-prepare the dressing by placing all ingredients into a blender and blending until smooth and well combined. Set aside in the fridge.

Cos Charred Corn Pinapple and Avocado Salad 2
Images- Harriet Harcourt.

Preheat the barbecue to a high heat. Grill corn, turning regularly, for 10-15 minutes or until lightly charred and tender. Set aside to cool, then cut kernels from cobs.

Meanwhile, add the pineapple to the BBQ lightly drizzle with olive oil and char on each side. Set aside to cool then slice into smaller pieces around 3cm.

Layer lettuce, corn, avocado, coriander, red onion, capsicum, pineapple and on a serving plate. Drizzle with dressing to taste and serve with extra on the side.

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