This summer salad of chargrilled sweetcorn and turkey has a creamy Peri Peri dressing. This is a great recipe for work lunches and an easy way to use up leftover Christmas Turkey.
Ingreadient:
- 3 cobs sweetcorn, husks removed
- 200g punnet mini roma tomatoes, halved
- 2 Lebanese cucumbers, chopped
- 2 green onions (shallots), thinly sliced
- 300g sliced turkey breast, roughly chopped
- 1 cup grated reduced fat cheddar cheese
- 1/3 cup coriander leaves, chopped
- 1 just-ripe avocado
- 1 tbs lemon juice
- mini tortillas, warmed, to serve
- Peri peri sour cream dressing:
- ¼ cup reduced fat sour cream
- 1 tbs lemon juice
- 2-3 tbs (to taste) mild peri peri sauce
Direction:
- Preheat a char-grill pan or barbecue on high heat. Cook corn, turning occasionally, for 10 minutes or until slightly charred. Set aside to cool.
- Combine tomatoes, cucumbers, green onions, turkey, cheese and coriander in a large bowl. Slice the corn kernels from the cobs and add to salad mixture.
- To make peri peri sour cream dressing, combine all ingredients in a bowl and whisk until smooth. Drizzle dressing over salad and toss to combine.
- Peel and chop the avocado and toss with lemon juice. Spoon salad into serving bowls. Top with avocado. Serve with the peri peri sour cream dressing and warm tortillas.
