Tomato, Avocado and Corn Salad

I am yet to meet a person who does not love this salad – my mother even said it was so good, I should guard it with my life and not even put it on my blog.

I recently had the pleasure of catering one of my work’s charity events. I was needing to create something that everyone would like and would fit a range of different palettes. I went with my gut instinct and made this salad, accompanied with two roast chickens and some wraps.

It went down such a treat! Everyone loved it and ended up asking me for the recipe. (Here it is team.)

This is now my go-to recipe when asked to bring a plate or cooking for large crowds. It’s such a versatile salad that can easily be bulked up while also giving people a light and healthy choice.  

Tomato, Avocado and Corn Salad  
Serves 4-6
Prep time: 20 minutes
Cook time: 5 minutes

250gms cherry tomatoes
3 tablespoons olive oil + extra for cooking
Salt
Pepper
1 large bunch of fresh parsley (I use flat leaf parsley)
1small red onion
1 large avocado
120gm bag of baby spinach (or any baby greens you like)
1 1/2 cups corn kernels (I use frozen)
100gms feta cheese

Start by cutting the cherry tomatoes into rough quarters and placing them in the bottom of a large bowl. Make sure the bowl you use will be large enough to toss the salad with ease.

Create the salad dressing by adding pepper and a generous helping of salt to the tomatoes. Finely dice the fresh parsley and add to the bowl. Pour the olive oil over and toss everything together. The salt will draw the juices and liquid out of the tomatoes – this, paired with the fresh parsley and olive oil, will create the dressing for the salad.

Allow the tomatoes to marinate for at least 5 minutes. When making this dish for dinner, I’ll often leave the tomatoes to marinate before going for a run or doing some jobs around the house - the longer you can leave them, the better.

Cut the avocado in half, remove the stone and slice the flesh in a criss-cross pattern. With either a butter knife or a spoon, remove the flesh and add to the salad bowl.

Next, finely dice the red onion and add to the mix before crumbling the feta. Lightly toss the tomatoes, avocado, red onion and feta before pouring the spinach on top.

Place a pan on a medium heat. After 30 seconds, add a dash of olive oil and then the corn kernels. Cook the corn kernels for around 5 minutes, stirring occasionally to cook evenly.  Pour the hot cooked kernels on top of the spinach.

Leave the corn kernels on top of the spinach for around a minute before tossing – the heat from the corn will help to wilt the spinach slightly. Once the spinach has started to wilt and reduced slightly in volume, toss the salad.

I either serve this as a side or toss through chicken or prawns if having as a main.

Tip: If serving with chicken or prawns, try cooking them in garlic, lemon juice and chili for extra depth in flavour.