Subscribe Now
Sign up for latest news, tips and special offers
Prep Time: 20 minutes Cook Time: 10-12 minutes
Serves: 4
All Year, Summer
Recipe by Chef Tom Walton for Delcado Avocados
Elevate your summer gatherings with this bright, fresh and seasonal salad. Easy to whip up, it makes the perfect festive salad for entertaining or for taking along to summer barbecues.
Ingredients
- 2–3 corn cobs
- 3 baby cos lettuces or baby gems, quartered
- 2 avocados, sliced
- 4 radishes, cut into wedges
- 300g hot-smoked trout, pulled into large pieces
- Extra basil and lemon wedges, to serve
- DRESSING
- 1½ avocados
- 1 handful mixed herbs (basil, mint and parsley)
- Zest and juice of 1 lemon
- Good pinch of salt and pepper
- ½ cup Greek-style yoghurt
- ¼ cup water
- Olive oil, for drizzling
Method
- For the green goddess dressing, combine the ingredients in a blender, blend to a smooth consistency and season to taste.
- Preheat a grill plate or barbecue and cook the corn over medium-high heat for approximately 10–12 minutes, or until nicely charred, cool, then cut off the cob.
- Arrange the lettuce wedges over a large platter, place over the sliced avocado, corn, trout and radishes. Drizzle with a little olive oil and season with salt and pepper.
Scatter with the basil and spoon over a desired amount of the green goddess dressing, serving the rest on the side with lemon wedges.