Barbecued corn, spinach and avocado salad

This colourful, tasty salad makes a perfect side dish for a summer barbecue.

  • 20 mins cooking
  • Serves 8
  • Print


Barbecued corn, spinach and avocado salad
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 4 medium yellow capsicums (bell pepper) (800g)
  • 3 trimmed corn cobs (750g), halved
  • 2 medium avocados (500g), peeled, sliced lengthways
  • 150 gram (4½ ounces) baby spinach leaves


Barbecued corn, spinach and avocado salad
  • 1
    To make honey mustard dressing, combine oil, lemon juice, honey and mustard in a screw-top jar; shake well.
  • 2
    Quarter and seed capsicums. Cut each quarter in half lengthways. Cook capsicum on a heated oiled barbecue, skin-side down, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, then peel away skin.
  • 3
    Cook corn on heated barbecue until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
  • 4
    Layer capsicum, avocado, spinach and corn on a platter; drizzle with dressing.


Salad can be assembled ahead of time; drizzle with dressing just before serving. The dressing can be made up to 3 days ahead; keep refrigerated.