Avocado and Corn Salad with Basil Feta Vinaigrette
Ingredients
- 1 romaine lettuce
- 2 avocados
- 2 ears of corn
- 1/2 cucumber
- Bunch of dill
- 6 spring onions
- 100g vegan feta
Vinaigrette
- 100g vegan feta
- Bunch of basil
- Juice and zest of 1 lemon
- 2 tbsp olive oil
- Salt and pepper
- Water to adjust consistency
Preparation
Shred the romaine lettuce and place it in a large serving bowl.
Briefly boil the corn for 2-3 minutes, then pat dry. Place on a hot griddle pan or BBQ until lightly charred, and slice the kernels off the cob.
Dice the avocado and cucumber. Finely slice the spring onions and roughly chop the dill.
In a food processor, blend the vegan feta, basil, lemon juice, lemon zest, olive oil, salt, and pepper until smooth. Add a little water to loosen it to a pourable consistency. Taste and adjust seasoning to make it creamy, zesty, and basil-packed.
Add the avocado, corn, cucumber, spring onions, dill, half of the feta, and shredded lettuce to a bowl. Toss lightly with some of the dressing.
Drizzle more dressing over the salad, sprinkle with the remaining vegan feta, garnish with extra basil or dill, and enjoy while fresh.
Notes
This salad is fresh, seasonal, and summery, with a creamy basil-feta vinaigrette that is tangy and addictive.
