Corn, avocado & chickpea salad

30 Sep 2017

Quick and simple to prepare, this fresh salad is simply bursting with flavour. With plenty of good fats and protein, it’s versatile enough to enjoy on its own or as a side.

Ingredients 

4 corn on cob, husk removed

2-tablespoons extra virgin olive oil

1-tablespoon red wine vinegar

1-teaspoon caster sugar

1 large ripe avocado, peeled and chopped

400g can chickpeas, rinsed and well drained

100g baby rocket leaves

Method

Remove any fine silks and husk still on the corncobs.

Wash them well and loosely wrap them individually in plastic wrap. Place in the microwave in a single layer and microwave for 3 minutes on high/100%. Turn the corn over and microwave a further 2-3 minutes, or until corn is bright yellow in colour and kernels are just tender. Carefully remove the wrap and set cornaside to cool for 5 minutes.

Meanwhile, whisk the oil, vinegar, sugar and freshly ground black pepper together in a medium size bowl. Cut the kernels from the cob and while

they are still warm, add the kernels to the dressing.

Stir to coat. Set aside to cool for 5 minutes.

Add the avocado, chickpeas and rocket.

Toss gently to coat. ••

Recipes extracted from Brainalicious. Published by Alzheimer's Australia Vic, available for purchase at alzheimersaustraliavic.bigcartel.com