Charred Corn, Avocado and Quinoa Salad

A delightful and refreshing salad with charred corn, creamy avocado, and fluffy quinoa, brought together with a zesty lime and jalapeño dressing. Perfect for a summer meal or as a side dish.

By @wholesomebysarah

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 1.5 cups Bulgur & Quinoa mix Use @simplywholesomepantry mix
• 0 cups water For boiling
• 0.33 cup olive oil
• 2 limes lime juice
• 1 clove garlic finely chopped
• 1 jalapeño deseeded & finely chopped
• 1 tablespoon coriander leaves finely chopped
• 1 teaspoon honey
• 0.25 teaspoon ground cumin
• 0 sea salt & cracked black pepper to taste
• 3 corn cobs husks removed
• 0 tablespoons olive oil for charring
• 1 green capsicum large, finely diced
• 0.75 cups coriander leaves roughly chopped
• 0.75 cups halloumi cheese finely grated
• 1 avocado diced

Instructions

1. Place a medium pot of water onto boil. Add the @simplywholesomepantry Bulgur & Quinoa mix and simmer for 10 minutes. Remove, drain and set aside to cool.
2. For the dressing: Whisk together olive oil, lime juice, garlic, jalapeño, coriander leaves, honey, ground cumin, sea salt, and cracked black pepper in a bowl. Season well and adjust ingredients to taste.
3. Cook the corn cobs in a saucepan of boiling water or in a bowl in the microwave for 5 minutes. Cut the kernels from the cobs using a sharp knife. Finish them in a frying pan with a drizzle of oil until lightly charred.
4. Place the cooked quinoa and lentils, corn, green capsicum, coriander, grated halloumi, and avocado in a bowl. Add the dressing and combine gently.