Corn Salad with Crispy Avocado Croutons

When time is not on your side, this salad can be on your plate in 15 minutes flat. Feel free to use fresh or frozen corn, and mix up the flavours by replacing the lime and cucumber with fresh basil and tomatoes, or black beans and cumin.

When time is not on your side, this salad can be on your plate in 15 minutes flat.

You’ll Need

  • 4 cups cooked corn
  • ½ English cucumber, thinly sliced
  • 1 small red pepper (seeds removed), diced
  • 2 Tbsp olive oil
  • Juice of 1–2 limes
  • Salt and pepper
  • 1 avocado (not too soft)
  • ⅔ cups all-purpose flour
  • 1 egg
  • 1 cup panko or Italian breadcrumbs
  • 1 tsp each kosher salt, fresh ground pepper, and chili powder
  • Olive oil for cooking

Prep and Cook

  • Place the corn, cucumber, and red pepper in a large bowl and dress with the olive oil, lime juice, and a sprinkle of salt and fresh ground pepper.
  • Toss everything together and taste, adjusting the seasonings as required. Set aside.
  • To make the croutons, slice the avocado in half, and remove the pit. Using a spoon, scoop the avocado flesh from the skin and chop each half into 9 pieces.
  • Place the flour on one plate. Whisk the egg and place it on a second plate. Combine the panko and seasonings, and add them to a third plate.
  • Heat some olive oil in a pan set over medium-high heat. Dredge the avocado in flour, then the egg mixture, and lastly the breadcrumbs, completely covering all sides of the avocado.
  • Add the pieces to the hot pan, and cook until golden brown on all sides. Remove and transfer to a paper towel-lined plate. Add to the salad just prior to serving.


Leave a Comment