Yesterday it was 19 degrees in Canberra, almost summery! So Nathan and I reverted to our typical summer meal of steak and salad. Quick, easy and super tasty. This salsa salad has a bit of zing and so is by no means another boring salad. It can also be served as an actual salsa with corn chips and it tastes delish on wraps the next day for lunch as well. Yum.
Ingredients ~
- 1 cob of corn (fresh is a must)
- 2/3 punnet grape tomatoes, halved
- 1/4 red onion, sliced thinly in rings
- 1 zucchini, cut in very thin slices lengthways (you can use a veggie peeler for this if you like)
- 1 avocado, diced
- juice 1 lime
- sweet chilli sauce to taste
- Grill the corn, turning until it is lightly browned on all sides.
- Grill the zucchini.
- When cool enough to touch cut all the kernels off the corn with a sharp knife, cutting close to the core.
- Combine all ingredients in a pretty bowl.
- Toss and serve :)
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