What’s for dinner? Avocado salad with roast tomatoes, baby corn and spring onions
This is not just any salad, but a hearty and healthy warm salad packed with delish ingredients.
![20 JULY - WFD – Avocado salad with roast tomatoes, baby corn and spring onions](https://images.caxton.co.za/wp-content/uploads/sites/92/2022/07/20-july-wfd-e28093-avocado-salad-with-roast-tomatoes-baby-corn-and-spring-onions-780x470.jpg)
Serves 6 – 8
You’ll need: For the roasted tomatoes – 10 ripe plum tomatoes, cut in half lengthwise; 150g cocktail tomatoes; 45ml avocado or olive oil; salt and freshly ground black pepper; 15ml crushed garlic; pinch of dried mixed herbs
For the salad – a large handful of rocket; 3 avocados, peeled, stoned and cut into quarters; 2 punnets of baby corn, char-grilled or roasted
For the dressing – 30ml avocado or olive oil; 10ml balsamic vinegar; squeeze of lemon juice; 4 – 6 spring onions, finely chopped
How to:
Preheat the oven to 200°C
Place the cocktail tomatoes on a baking tray. Roast for 8-10 minutes, or until softened, but do not overcook, they should hold their shape and not be mushy.
For the salad: place the avocado quarters on a flat platter, arrange the tomato halves and chargrilled corn on top and scatter over the rocket.
Whisk the dressing ingredients together.
Drizzle the dressing over the salad and serve immediately.
*Recipe and image by the South African Avocado Growers’ Association.