
Ingredients
- 3 ears of corn (cooked in boiling water for 1 minute and cooled, slice off kernels)
- 2 avocados sliced thinly lengthways
- 2 cups of rocket
- 4 shallots finely sliced
- 1/4 cup Persian or Danish feta
Dressing
- 2 teaspoons Dijon mustard 1 small clove of garlic, finely grated
- Juice of 1 lime, about 1/4 cup
- 1/4 cup Avocado oil
- Pepper and Salt
Method
- Whisk together mustard, garlic and lime juice, keep whisking while you slowly drizzle in oil to form and emulsion. Season with pepper and salt to taste.
Layered Salad Construction
- On a serving platter scatter half the rocket leaves, top with one of the sliced avocados, half the corn and half the shallots.
- Drizzle half the dressing over the layers.
- Repeat layers using the remainder of the rocket, avocado, corn and shallots, top with crumbled feta and remaining dressing.
NOTE:
Ears of corn may also be grilled first, on a BBQ or grill pan.
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