Elevate your summer gatherings with this bright, fresh and seasonal salad by Chef Tom Walton! Easy to whip up, it makes a festive side plate for entertaining, Christmas parties or taking along to summer BBQs.
"It's hard to go wrong with the dreamy, creamy Delcado green goddess dressing spooned over. There's salad and then there is this Summer Green Goddess salad made with Delcado, Corn & Smoked Trout. It's flavour and simplicity rests in amazing quality in-season ingredients", says chef Tom Walton.
Summer Green Goddess Salad
Prep time: 40 minutes
Serves: 4 people
2-3 heads corn
3 baby cos or baby gems, quartered
2 Delcado Hass Avocados sliced
4 radish, cut into wedges
300g hot smoked trout, pulled into large pieces
Extra basil and lemon wedges,to serveGreen goddess sauce
1 ½ Delcado Hass avocados
Handful mixedherbs (basil, mint, parsley)
Zest and juice 1 lemon
Good pinch salt, pepper
½ cup Greek style yoghurt
¼ cup water
1.For the green goddess dressing, combine the ingredients in a blender, blend to a smooth consistency and season to taste.
2.Preheat a grill plate or BBQ and cook the corn for approx. 10-12 minutes until nicely charred, cool, then cut off the cobb.
3.Arrange the lettuce wedges over a large platter, place over the sliced avocado, corn, trout and radishes. Drizzle with a little olive oil and season with salt and pepper.
4.Scatter with the basil and spoon over a desired amount the green goddess dressing, serving the rest on the side with lemon wedges.
TIPSDelcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce. Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop.
For effortless entertaining, you can prep the DelcadoGreen Goddess sauce ahead of time and keep them separately in the fridge. Simply mix everything together and add the final touches when you're ready to serve
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