We’ve never met a guac we didn’t scoop with enthusiasm, but sometimes it deserves a little more room to shine. Enter this guacamole-inspired salad recipe: all the creamy, zesty, jalapeño-spiked goodness of your favourite dip, just with a bit more texture and a lot more dinner potential. Serve it up as a side to our taco pie, crumbed fish, or anything smoky and spiced.
Serves: 4
Ingredients
1 ear of corn (optional), husk removed
½ tbsp olive oil
1 baby cos lettuce, leaves roughly torn
1 large or 2 small ripe avocados, diced into 3cm chunks
200g baby Roma or grape tomatoes, halved
4 spring onions, finely sliced
½ bunch coriander, leaves and tender stems roughly chopped
1 tbsp pickled jalapeños, roughly chopped
Juice of 1 large lime (about 3 tbsp)
2 tbsp extra virgin olive oil
A generous sprinkle of flaky salt
Method
If using corn, preheat the oven to 200°C. Slice the kernels off the cob, toss with olive oil, and spread on a baking paper–lined tray. Roast for about 10 minutes, until lightly browned. Alternatively, grill the whole cob on the barbecue, then slice off the kernels once charred.
In a large bowl, combine the lettuce, avocado, tomatoes, corn (if using), spring onions, coriander and jalapeños. Squeeze over the lime juice, drizzle with olive oil, sprinkle with flaky salt and gently toss to combine.
Serve with anything from our taco pie to quesadillas to grilled prawns — or stuff it into tortillas with crumbed fish and mayo for a next-level wrap.
