Waitrose and Partners
Grilled avocado, corn & chipotle salad

Grilled avocado, corn & chipotle salad

Full of essential nutrients, avocados lend creaminess to salads, sushi and so much more. 

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Gluten freeVegetarianHealthySource of fibre2 of your 5 a day5 plant varieties
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 250g new potatoes, halved
  • 2 tsp olive oil
  • 1 corn on the cob
  • 1 unwaxed lime, zest and juice
  • 1 avocado
  • 2 tbsp reduced-fat crème fraîche
  • 1 tsp chipotle paste
  • ½ x 25g pack coriander
  • 90g rocket
  • 4 salad onions, sliced

Method

  1. Preheat the oven to a great source of heart-healthy fats and 200°C, gas mark 6. Halve the new potatoes, toss with 1 tsp olive oil, season and roast for 20-25 minutes until tender and golden.

  2. Meanwhile, heat a griddle pan over a high heat. Rub 1 tsp oil over the corn on the cob, season and griddle for 15 minutes, turning regularly, then set aside.

  3. Zest and juice 1 unwaxed lime. Cut 1 ripe avocado into wedges, then toss in a bowl with 1 tsp oil and ½ of the lime juice. Season and griddle for 2 minutes on each side; set aside.

  4. In a bowl, whisk together 2 tbsp reduced-fat crème fraîche, the lime zest, the remaining lime juice and 1 tsp chipotle paste; season.

  5. Slice the corn off the cob and roughly chop the coriander. On a platter, arrange the rocket, the coriander, potatoes, avocado, corn and sliced salad onions. Drizzle over the dressing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,754kJ/ 422kcals

Fat

29g

Saturated Fat

7.9g

Carbohydrates

27g

Sugars

5.5g

Fibre

9.5g

Protein

8.3g

Salt

0.8g

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