This salad screams spring. It’s light, bright and fresh and comes together in a jiff.
There’s charred corn (which is charred on an open flame or grill for that delightfully summery charred taste), fresh tomatoes, garden peas and feta. There’s also some avocado to make the most of it while it’s still in season and you don’t need to take out a loan to buy one. The dressing is light and fresh but be warned there’s not a lot of it, I tend to go light on dressings. Serve it with tortilla chips or as a side salad to accompany a main dish.
A Spring Salad of Charred Corn, Tomatoes and Fresh Peas
- 4 ears fresh corn on the cob
- 200 g baby tomatoes
- 1 C fresh shelled peas
- 1 avocado
- 1/2 C feta crumbled
- 1 lime juiced
- 2 Tbsp fresh parsley finely chopped
- 2 tbsp olive oil
- salt and pepper to taste
- Boil or steam your corn for 2-3 minutes until bright yellow. Remove and let cool for a few minutes.
- Place the corn on an open flame or grill and char each side of the corn. You want bits of blackened charred corn along with uncharred kernels. Remove and let cool.
- Cut the tomatoes in half and add to a bowl along with the fresh peas.
- Cut avocado into cubes and add to the tomato and peas.
- Cut the corn off the cob and add to the salad.
- Crumble the feta over the salad.
- In a small jar combine the lime juice, olive oil, parsley, salt and pepper and whisk or shake to combine.
- Pour over the salad.
- Serve the salad with tortilla chips or as a side.