Barbecued Corn, Spinach And Avocado Salad

1. 1

   For the honey mustard dressing, whisk the oil, lemon juice, honey and mustard in a small bowl. Season.

2. 2

   Preheat a lightly oiled grill to medium. Grill the pepper, skin-side down, until the skin blisters and blackens. Cover the pepper pieces with plastic wrap for 5 mins, then peel away the skin.

3. 3

   Grill the corn until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.

4. 4

   Layer the pepper, avocado, spinach and corn on a platter. Drizzle with dressing. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.