Easy Smoky Roasted Corn Salad with Avocado & Mozzarella
A quick and easy way to make roasted corn salad! Canned corn is roasted in the oven with smoky spices and added to a crunchy, fresh salad with creamy mozzarella and avocado and a honey lime dressing. Refreshing and vibrant, full of different textures and flavors, this tastes amazing with Mexican food or as a whole meal in itself.
125g(4.5oz)ball of fresh buffalo mozzarella, roughly chopped
1head of romaine lettuce, chopped and rinsed
Honey Lime Dressing
1tsphoney
2tspextra virgin olive oil
2tsplime juice
1small garlic clove, crushed
Instructions
First, heat the oven to 200C / 390F.
Brush a baking pan with olive oil.
Drain your can of corn and pat the kernels dry with a paper towel. Scatter onto the baking pan. Top with smoked paprika, salt and pepper, and mix around with a spatula to ensure each kernel is coated.
Place in the oven, uncovered, for about 25 minutes, until the corn is darkened and a little crispy.
While the corn is in the oven, prepare the dressing by whisking all of the ingredients together in a small jug.
When the corn is ready, remove from the oven and allow to cool for a few minutes while you start to prepare the salad.
Add the lettuce, mozzarella, and chopped avocado to a large bowl.
Finally, once it has cooled down just a little, add the corn and then the dressing, and toss to distribute.
Serve.
Notes
Nutritional info is based on 1 main meal serving (half of the recipe).