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  • 6
  • Easy
  • Dairy free Meat-free
  • 10 minutes
  • 15 minutes
  • Springfield Life From Stone Sauvignon Blanc 2019


  • 1 cob sweetcorn
  • 3 Hass avocados, halved and stoned
  • 3 T extra virgin olive oil
  • 2 limes, juiced
  • 1 T fresh ginger, grated
  • 2 x 40 g packs watercress
  • sea salt and freshly ground black pepper, to taste
  • 100 g cashew nuts, toasted and roughly chopped

Cooking Instructions

1. Place the corn over medium coals and cook for 10 minutes, or until lightly charred on all sides. Using a sharp knife, slice the kernels off the cob.

2. Brush the avocado flesh with 1 T olive oil, then place on the braai cut side down and braai for 3 minutes until lightly charred.

3. Mix the remaining olive oil, lime juice and ginger, then season to taste.

4. Place the watercress on a serving platter, then scoop out the avocado flesh and place on top. Scatter over the corn, then drizzle over the dressing. Top with the chopped cashew nuts.

Cook's note: Creamy avocado with sweet corn and punchy ginger is salad perfection.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

Keletso Motau Recipe by: Keletso Motau
View all recipes

Keletso Motau is a TASTETube presenter and stylist who has worked with TASTE since 2017. He loves developing dessert recipes and his all-time favourite food is Lamb Curry. Follow him on Instagram: @keletso.motau.

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    Mpho Masasanya
    December 19, 2020

    Looks delicious and fresh;will definitely try it for Christmas