Spinach and baby corn salad

Spinach and baby corn salad


1 person made this

Succulent morsels of rich avocado in the oil and vinegar dressing are strewn throughout this pretty combination of tender spinach and rocket leaves tossed with tiny cobs of crunchy corn.

Pat Alburey

Serves: 4 

  • 100g baby corn
  • salt
  • 100g rocket leaves
  • 250g baby spinach leaves
  • For the dressing
  • 1 avocado, about 125g
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Tabasco sauce

Preparation:15min  ›  Cook:1min  ›  Ready in:16min 

  1. Bring a small saucepan of water to the boil. Cut the baby corn across in half and add to the boiling water with some salt. Simmer for 1 minute then drain.
  2. Rinse the rocket and spinach leaves and leave to drain.
  3. Meanwhile, make the dressing. Cut the avocado in half, remove the stone and scoop the flesh into a large salad bowl.
  4. Peel the garlic and crush it into the bowl, then add the oil, vinegar, sugar and Tabasco sauce. Season to taste with salt, then stir the dressing together: some of the avocado will merge into the oil, but some small chunks should remain,
  5. Add the well-drained corn, rocket and spinach leaves to the dressing and toss well. Serve as soon as possible.


If rocket is unavailable, peppery watercress makes a good substitute.


good source of vitamins A, B group, C, E and folate.

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