Ingredients
- ½ iceberg lettuce (330 g), finely shredded
- 400 g punnet medley tomatoes, halved
- 420 g no-added salt corn kernels, drained
- 1 carrot (150 g), peeled and grated
- 2 green shallots, thinly sliced
- 1 avocado, cut into 1½ cm cubes
- Fresh coriander leaves, to garnish
Dressing
- ½ cup buttermilk
- 2 tbs chopped fresh coriander
- 1 tablespoon lime juice
- ½ tsp Mexican chilli powder
Method
Step 1
Place lettuce over the base of a large shallow bowl or platter.
Step 2
Combine tomatoes, corn, carrot and shallots. Sprinkle over lettuce layer.
Step 3
Top with avocado.
Step 4
To make dressing, whisk buttermilk, coriander, juice and chilli powder in a jug.
Step 5
Drizzle dressing over salad. Garnish with coriander leaves.
Task for kids
- Grate carrot (with adult supervision)
- Make dressing (Step 4)
- Drizzle dressing over salad and sprinkle with coriander leaves (Steps 4 and 5)
