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Burnt corn mexican salad recipe

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Burnt corn mexican salad recipe

September 02, 2016 by hellomagazine.com A simple recipe for any burnt corn, kale and lime salad from Julie Montagu's new book Superfoods Superfast.

Nourish the body and energise the mind with this particular simple superfood recipe from Julie Montagu's new book Superfoods Superfast. Find much more of Julie's recipes in HELLO! out now.

"Creating scrumptious variations around the traditional side salad is one thing I enjoy do," Julie explains. "This recipe requires minimal preparation and could be come up with within the ten minutes before you decide to serve your primary meal. Kale is definitely an component that I am inclined to make use of a lot due to its amazing dietary value. Adding lime juice towards the salad dressing helps enhance the flavors of te other ingredients."

Serves: a couple
Preparation time: ten minutes
Cooking: ten minutes

2 corn around the cobs
1tsp smoked paprika
1tsp ground cumin
250g/9oz kale, shredded
1tsp ocean salt
1 avocado, peeled, stone removed and flesh reduce small chunks

Handful fresh coriander, torn
Good squeeze of runny honey
Juice of just one lime

1. Stand the corn upright and, utilizing a sharp knife, make lengthy downward strokes to split up the kernels in the cobs.

2. Inside a dry fry pan, prepare the corn kernels using the paprika and cumin for ten minutes or before the corn begins to blacken. Take away the pan in the heat and then leave to awesome.

3. Meanwhile, inside a large bowl massage the kale using the ocean salt for ten minutes or before the kale becomes soft.

4. Whisk together all of the dressing ingredients inside a bowl.

5. Add some burnt corn and avocado towards the bowl that contains the kale, drizzle using the dressing, toss well and serve.

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