Sweetcorn, zucchini, avocado salad
There’s more to maize than polenta, as this delicious sweetcorn, zucchini and avocado salad goes to show.
At food fairs in the polenta regions of Italy you often see some fairly exotic types of corn in red or brown colours. Unfortunately, I’ve not yet seen them at local markets, but when I do, I’ll definitely try them in this sweetcorn, zucchini, avocado salad that has been given a touch of urban foraging with the addition of wild salad leaves, a soft milkiness from the cheese and a nice crunch from the pine nuts. It’s delicious
Ingredients
2 ears of sweetcorn
2 small zucchini
1 avocado
Wild salad leaves like chervil, nasturtium, rocket
50 g of feta cheese
1 tbsp pine nuts
4 tbsp lemon juice
½ top honey
4 tbsp olive oil
Preparation
Cut all the sweetcorn off the ears or slice them with a small sharp knife. (You can also use frozen sweetcorn, if that’s easier)
Boil the corn for two minutes in lightly salted water.
Make a dressing of lemon juice, honey and olive oil.
Peel the avocado, slice up the meat and immerse it in the dressing.
Wash and trim the zucchini and cut them in coin sized slices.
Wash and drain the wild salad leaves.
Mix sweetcorn, zucchini and wild salad with the avocado.
Roast the pine nuts on a dry frying pan. They burn quickly so watch out.
Toss the sweetcorn, zucchini, avocado salad and sprinkle with roasted pine nuts and cubed feta cheese.
Italian Notes
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