Smoky corn & avocado salsa

Vegan Picnic Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 4

Char some peppers and use them in this light and crunchy side dish to serve with meat or fish- it’s great with barbecued food

Nutrient Unit
kcal 181
fat 9g
saturates 2g
carbs 19g
sugars 9g
fibre 7g
protein 5g
salt 0.1g
Baked falafel & cauliflower tabbouleh


  • 2 large sweetcorn cobs
  • 1 large red pepper
  • 1 large orange pepper
  • bunch spring onion , finely sliced
  • 3 tomatoes , deseeded and chopped small
  • 1 ripe avocado , cut into small cubes
  • juice 1 lime
  • small bunch coriander


  • STEP 1

Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.

  • STEP 2
Vegan potato salad

Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.

  • STEP 3

Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.

Easy vegan slaw
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