Description

This Corn Pesto Salad recipe is the perfect summer salad that takes fresh summer produce with all it's sweet and crunchy flavors and serves it up as a great side salad to a barbecue.

Ingredients

Salad
200 grams / 6 rashers bacon
500 grams / 4 corn kernels removed from stalk
3 scallions, finely sliced
150 grams / 1 1/2 cups cherry tomatoes (1 vine section), quartered
1 avocado, peeled and pit removed
Dressing
Handful fresh mint, finely chopped
Handful fresh cilantro, finely chopped
Handful fresh parsley, finely chopped
2 tablespoons olive oil
1 tablespoon pesto
2 tablespoons lime juice

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Instructions

Preheat your oven to 220C/430F and line a baking tray with greaseproof paper.
Lay the bacon down on the baking tray in a single layer.
Bake in the oven until golden and crispy, flipping as necessary, approximately 20 minutes.
Drain the oil from the tray into a heavy based frying pan and heat on medium high.
Toss in the corn and cook until lightly charred.
Serve onto your salad plate.
Place the scallions, tomatoes and avocado in your serving dish.
Roughly chop the bacon and to the salad.
Meanwhile, place the chopped herbs, olive oil, pesto and lime juice into a small dish and stir to combine.
Pour the dressing over the salad and stir through.
Serve.

Notes

Recipe by Roamingtaste

Nutrition

Calories: 283 calories per serve

Keywords: summer salad, corn salad