Avocado & Sweetcorn Salad

Photo by Larissa Deruzzi on Pexels.com

Short and sweet! This dish is light in texture and flavor that is easy to make, a one pot meal, can be made ahead of time, and healthyyyy! Bonus: gluten free (depending on the grain), sugar free and… great for those who have fussy diets and nutritional needs! It is especially refreshing on a hot summer day. Even better if you buy the tomatoes from the farmers market– it will truly uplift this dish to another level.

Let’s get cooking!

Time: 15 minutes

Serves 2


200 g (7 oz) cooked barley or buckwheat, or grain of choice (70 g/ 2 1/2 oz uncooked)

75 g (2 1/2 oz) romaine lettuce, chopped

100 g (3 1/2 oz) fresh sweetcorn kernels, cooked, chopped

1 avocado, peeled, stoned, diced

100 g (3 1/2 oz) Cherry Tomato Topping

Sea salt and freshly ground black pepper


Toss the grain of choice, lettuce, sweet corn and avocado in a large bowl with the Cherry Tomato Topping. Divide the mixture evenly between 2 bowls. Drizzle with the additional olive oil from the tomato topping and season.

Photo by Du01b0u01a1ng Nhu00e2n on Pexels.com


“Grain Bowls: Bulgur Wheat, Quinoa, Barley, Rice, Spelt, and More” Anna Shillingham Hampton

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