Mexican salad with sriracha aioli
A vibrant Mexican-style salad with chargrilled corn, avocado, and a sriracha aioli kick. Pile high, top with white fish, finish with a squeeze of lime.
Crunch, sweetness, a zesty kick, a dash of spice. Easily one of my all-time favourite salads, and I’m picky about my greens. The chargrilled corn makes it; don’t skip the smoky element. Top with white fish for the protein.
Ingredients
- 3 cups kale and spinach mix
- 2 whole corn cobs, chargrilled
- 1 medium red capsicum, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup coriander
- 1/4 cup red onion, diced
- 1 ripe avocado, cubed
- 2 tablespoons olive or avocado-and-chilli oil
- Salt and pepper
- Aioli: 1/4 cup homemade aioli with 1 tablespoon sriracha sauce stirred in
- To serve: 1–2 fillets of white fish per plate
Method
- Remove the husks from the corn. Chargrill directly on a gas range over an open flame, turning frequently with tongs until blackened on all sides. Set aside to cool. Or grill in an oven or on a BBQ.
- Slice the corn off the cob with a sharp knife. Set aside.
- Assemble the salad on a serving platter in this order: kale, capsicum, cherry tomatoes, onion, grilled corn, avocado, coriander. Add a handful of crushed natural tortilla chips for extra crunch if you like.
- Pour 2 tablespoons of avocado-and-chilli oil over the salad before serving.
- Pile salad onto a plate and top with 1–2 fillets of white fish.
- Serve with a swirl of sriracha aioli and a squeeze of lime.
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