Grilled Sweet Corn Salad

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: minimalistbaker

Ingredients

  • Sweet Potato, cubed (1 pc)

  • Olive Oil (1 tbsp)

  • Sweet Corn on The Cob (2 pcs)

  • Kale, shredded (1 cup)

  • Lettuce Mix (1 cup)

  • Red Bell Pepper Diced (1/2 pc)

  • Cherry Tomatoes, halved (1/2 cup)

  • Coriander, chopped (1/4 cup)

  • Red Onion, diced (1/4 cup)

  • Avocado, cubed (1 pc)

  • Vegan Queso Dressing (3 tbsp)

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Preheat an oven to 200C and place the cubed sweet potato for baking after tossing with olive oil. Bake till tender and set aside.

  2. Grill the sweet corn till blackened on all sides slightly and then slice off the kernels with a sharp knife.

  3. Add all the other ingredients other than the vegan queso in a bowl and toss together including the corn and sweet potato.

  4. Top with queso, salt and pepper and serve!

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