Corn and Courgette Salad with Honey Ginger Lime Vinaigrette

Summer time means great flavourful produce is easily accessible. So go to your local farmers market and pick up some of these great vegetables!

 

Salad base:

Ingredients:

  • 3 corn husks
  • 1/2 cup cherry tomates, in quarters or six.
  • 2 small courgettes/zucchinis, sliced thinly
  • 1 jalapeño, sliced thinly

Method:

For the corn:

  1. Soak the corn, husks on in water for 15 min.
  2. Grill on barbecue for approximately 20mins until the kernels are tender.
  3. Remove the husks and remove the kernels from the cob.

Alternatively, you can remove the husks and boil the corn until the kernels are tender.

 

Avocado Crema

Ingredients:

  • 1 haas avocado
  • 1/2 lime, juiced
  • 1/4 cup plain yoghurt
  • Salt and pepper to taste

Method:

  1. Place all ingredients in food processor and blend until smooth.
  2. If too thick, add some water.
  3. Taste and season.

Alternatively, the avocado can be mashed by hand and then the other ingredients added.

Honey Ginger Lime Vinaigrette:

Ingredients:

  • 1 inch knob of ginger
  • 1 garlic clove
  • 1 tbsp honey
  • 1 1/2 limes, juiced
  • 1/3 cup olive oil
  • Salt and pepper to taste

Method:

  1. Mince garlic and ginger.
  2. Blend all ingredients together.

 

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