Cob Salad of Corn, Avocado and Tomato with Basil Oil

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This is one of our most popular salad recipes ever — summer in a bowl! To make it go further, add 1-2 cups cooked quinoa too. To make Chicken Cob Salad, shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad.

Prep Time

10 mins

Serves

BBQ

Vegan

Dairy Free

Gluten Free

Nut Free

Salads & Sides

Kiwi

Healthy

Kids

Potluck

Quick & Easy

Lunch

Found in "Essential Volume One: Best-Ever Meals for Busy Lives"

Ingredients

1 1/2 cups corn kernels, cooked, or thawed if frozen

4 tomatoes, cored and cut into wedges

1 large just-ripe avocado, cut in chunks

2 tbsp finely chopped red onion

2 spring onions, thinly sliced

1/4 cup Herb Oils , (Basil Oil)

1/2 tsp salt

freshly ground black pepper

Method

STEP 1

Toss all ingredients together and season to taste.

Serve with meat or poultry.

STORAGE

Prepared salad can be stored in the fridge for up to 2 hours. Return to room temperature before serving. For longer storage add the avocado at serving time.

Cooking

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Gardening

There's such a sense of satisfaction in cooking and eating the freshest seasonal fruits and vegetables, knowing you've grown them yourself.

Lifestyle

Life is about the small things. When you can, create the space for nourishing moments — out in nature, around the table, or making your house feel like home.