green goddess & trout salad

Created by tom walton for Delcado

Elevate your summer gatherings with this bright, fresh and seasonal salad by Chef Tom Walton! Easy to whip up, it makes a festive side plate for entertaining, Christmas parties or taking along to summer BBQs.

“It’s hard to go wrong with the dreamy, creamy Delcado green goddess dressing spooned over. There’s salad and then there is this Summer Green Goddess salad made with Delcado, Corn & Smoked Trout. It’s flavour and simplicity rests in amazing quality in-season ingredients”, says chef Tom Walton.

Prep time: 40 minutes
Serves: 4 as part of a larger meal

Ingredients

·      2-3 heads corn

·      3 baby cos or baby gems, quartered

·      2 Delcado Hass Avocados sliced

·      4 radish, cut into wedges

·      300g hot smoked trout, pulled into large pieces

·      Extra basil and lemon wedges, to serve

Green goddess sauce

·      1 ½ Delcado Hass avocados

·      Handful mixed herbs (basil, mint, parsley)

·      Zest and juice 1 lemon

·      Good pinch salt, pepper

·      ½ cup Greek style yoghurt

·      ¼ cup water

Method

1. For the green goddess dressing, combine the ingredients in a blender, blend to a smooth consistency and season to taste.

2. Preheat a grill plate or BBQ and cook the corn for approx. 10-12 minutes until nicely charred, cool, then cut off the cobb.

3. Arrange the lettuce wedges over a large platter, place over the sliced avocado, corn, trout and radishes. Drizzle with a little olive oil and season with salt and pepper.

4. Scatter with the basil and spoon over a desired amount the green goddess dressing, serving the rest on the side with lemon wedges.

Tip

Delcados are the ideal choice for this dish thanks to their smooth, buttery texture, making for a perfectly creamy Green Goddess sauce. Delcados are slow grown, left on the tree for nearly twice as long as other avocados to let their rich, unique flavour develop.