Mexican griddled avocado salad

Name: Mexican griddled avocado salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 1 sweet potatoes, cut into wedges; 3 tsp Vegetable oil; 1 garlic clove, crushed; 1 corn on the cob; 1 small avocado, cut into wedges; 1 lime, zest and juice; 2 tbsp half-fat soured cream; 1 tbsp chopped tarragon leaves; 1 tsp chipotle paste; handful rocket leaves; handful flat leaf parsley; handful coriander; 4 salad onion, sliced

This fresh, warm, salad is packed with sweet potato, peppery rocket, griddled corn, avocado with fresh lime juice, coriander and salad onion.

4.5 out of 5 stars(2) Rate this recipe

Serves2
CourseLunch
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

1 sweet potatoes, cut into wedges
3 tsp Vegetable oil
1 garlic clove, crushed
1 corn on the cob
1 small avocado, cut into wedges
1 lime, zest and juice
2 tbsp half-fat soured cream
1 tbsp chopped tarragon leaves
1 tsp chipotle paste
handful rocket leaves
handful flat leaf parsley
handful coriander
4 salad onion, sliced

Method

Preheat the oven to 240ºC, gas mark 8. Toss the sweet potato with 1 tsp oil and the garlic; season and roast for 30 minute.
Meanwhile, heat a griddle pan over a high heat. Rub 1 tsp oil over the corn, season and griddle for 15 minutes, turning regularly; set aside. Toss the avocado in a bowl with the remaining 1 tsp oil and the juice of 1⁄2 lime. Season and griddle for 2 minutes on each side; set aside.
Whisk the soured cream, lime zest, tarragon and chipotle in a bowl; season. On a platter, pile up the rocket, herbs and sweet potato. Slice the corn from the cob and scatter over with the avocado, salad onions and dressing. Squeeze over the remaining lime juice and serve at once.