Avocado Feta Salad

Avocado feta salad is the perfect summer salad, using wonderfully ripe avocado, feta, charred sweetcorn and a delicious fresh basil feta vinaigrette.

30 mins

20 mins for sweetcorn

Stove top cooking

Ingredients

1 large ripe avocado

- stoned, skin removed, chunked
2 large sweetcorn

- raw, toasted, remove kernels from cob
Salad
1 x 4 pack of small Romaine lettuce

- washed, cores removed
Handful fresh dill

- fronds only
4 spring onions

- trimmed, sliced
Cucumber

- peeled, cut into chunks
200g feta cheese

- crumbled
Basil Feta Vinaigrette
1 small onion

- roughly chopped
Large handful of basil leaves

- roughly chopped
200g feta cheese
Heavy grind of black pepper
250ml extra virgin olive oil
Heavy splash of cider vinegar

Instructions

Prepare sweetcorn:
01 Using a flat based saucepan colour the sweetcorn all over. Remove from the heat and leave to cool. This will cook the kernels nicely. When cool enough to handle, using a sharp knife slice down the cobs to remove the kernels. Discard the cob.
Make Basil Feta Vinaigrette:
02 Using a small electric blender, blend all ingredients to a smooth green paste. Check seasoning and adjust accordingly. Thin with a little cold water if too thick.
Assemble salad:
03 Place all the salad ingredients into your favourite salad serving bowl. Top with crumbled feta and avocado pieces. Top finally with the basil feta vinaigrette. Toss well.
Serve:
04 Take to the table and enjoy on its own with fresh bread or as an accompaniment to any meal of your choice.

Notes

This delicious salad can be made in stages i.e assemble salad leaves and cover with damp kitchen roll, keep in fridge until required. Just before serving add avocado and dressing with final toss of charred sweetcorn kernels. Also if you have a griddle for the hob, do use this to colour the corn as it will create a lovely charred effect.