Side Servings

Avocado salad with roast tomatoes, baby corn, & spring onions

6 - 8 
20 minutes
10 minutes

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  • For the roasted tomatoes
  • 10 ripe plum or Roma tomatoes, cut in half lengthwise
  • 150 g cocktail tomatoes
  • 3 T avocado or olive oil
  • Salt and freshly ground black pepper
  • 1 T crushed garlic
  • Pinch of dried mixed herbs
  • For the salad:
  • Large handful rocket
  • 3 avocados, peeled, stoned and cut into quarters
  • 2 punnets baby corn, chargrilled or roasted
  • For the dressing:
  • 2 T avocado or olive oil
  • 2 t balsamic vinegar
  • Squeeze of lemon juice
  • 4-6 spring onions, finely chopped 

1. Preheat the oven to 200°C

2. Place the cocktail tomatoes on a baking tray. Roast for 8-10 minutes, or until softened, but do not overcook, they should hold their shape and not be mushy.

3. For the salad, place the avocado quarters on a flat platter, arrange the tomato halves and chargrilled corn on top and scatter over the rocket.

4. Whisk the dressing ingredients together.

5. Drizzle the dressing over the salad and serve immediately.

For further information and avo recipes, visit or follow iloveavocadoSA on Facebook and Instagram.

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Photographs: South African Avocado Growers’ Association | TASTE


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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