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Grilled Corn & Pineapple Salad

Spicy Salmon
Serves: 6 |  Prep time: 10 mins  |  Cook time: 8 mins

Ingredients

  • 1 tbsp extra virgin olive oil
  • ½ small red onion, diced
  • ½ tsp ground paprika
  • Pinch ground coriander
  • 1 cob of corn, husk removed, corn kernels removed
  • 1 baby cos lettuce
  • ½ punnet cherry tomatoes, halved
  • ¼ bunch fresh coriander, chopped
  • ½ avocado, diced
  • ¼ cup feta cheese, crumbled
  • ½ medium pineapple, peeled and diced
  • ½ pomegranate, seeds separated

 

Dressing

  • 2 limes, juiced
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • Pinch of ground paprika
  • Salt & pepper to taste

Method

  1. Heat a drizzle of olive oil in the frying pan over high heat. Add onion and sauté for 2-3 minutes. Add paprika, coriander and corn kernels and sauté for 4-5 minutes. Remove from the pan and set aside. 
  2. To make the salad, add cos lettuce leaves to a serving platter. Top with cherry tomatoes, sautéed corn, coriander, avocado, feta cheese, diced pineapple and pomegranate. 
  3. To make the dressing combine lime juice, olive oil, honey, paprika, salt and pepper and mix well. 
  4. Pour dressing over salad and season to taste.

Notes: