CookEat Recipe
Avocado and Sweetcorn Salad with Coconut Milk
Avocado, sweetcorn, cabbage and rocket are coated with a coconut milk and ginger dressing.
Method
Steps
Step 1
Use 180 g canned sweetcorn kernels, rinsed and drained weight, and 80 ml stirred canned coconut milk. Wash and dry cabbage and rocket and finely shred cabbage. Peel and grate ginger and peel, stone and dice avocado.
Step 2
Whisk coconut milk, ginger and all olive oil and vinegar together. Toss cabbage and corn with this dressing, then fold in rocket and avocado.
Step 3
Rest for 3 minutes and serve immediately. Keep refrigerated at 4°C or below if preparing ahead.
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