Green Oakleaf Charred Corn & Avocado Salad
Smoky charred corn, creamy avocado, and cherry tomatoes over Aeroveg Green Oakleaf with a zingy lime coriander vinaigrette. On the table in 15 minutes.
Some salads are a side dish. This one is a meal. Aeroveg Green Oakleaf forms the base — its soft, butter-textured leaves a gentle counterpoint to smoky charred corn and creamy avocado. A lime and coriander vinaigrette ties everything together with brightness and heat. On the table in 15 minutes, gone in half that.
Method
- Char the corn. Hold corn cobs over a gas flame or in a dry cast iron pan over high heat. Char, turning, until blackened in spots — about 4 minutes. Cool slightly then slice off the kernels.
- Make the vinaigrette. Whisk lime juice, olive oil, honey, cumin, and garlic. Season generously. It should be bold and zingy.
- Prep the onion. Soak red onion slices in cold water for 5 minutes. Drain and pat dry.
- Build the salad. Arrange Green Oakleaf across a wide serving plate. Scatter charred corn, tomatoes, and red onion over the top.
- Add avocado. Fan avocado slices across the salad. Season with flaky salt.
- Dress and finish. Drizzle vinaigrette over everything. Top with coriander and toasted pepitas. Serve immediately.
Aeroveg tip: Green Oakleaf bruises easily — dress at the very last moment and toss gently. Its delicate leaves absorb flavour quickly, so a little dressing goes a long way.