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Avocados with Grilled Corn & Basil Dressing

I have this theory that avocados keep you young & wrinkle free (this is just me and it is not based on any scientific evidence) and so, I try to eat them as much as possible.

Because I’m too lazy when it comes to cooking, I usually have avocados plain with olive oil (boring!). My dear friend and food guru, Christina Vlahoulis, decided to culinary upgrade me and came up with this super easy & super delicious recipe, which is perfect for summer! 


Stuffed Avocado

Serves 2

2 ripe avocados
1 ear fresh corn, husked
½ cup cherry tomatoes, cut in quarters
1 Lebanese cucumber, sliced
2 lettuce leaves, chopped
1 tbsp extra virgin olive oil, plus extra for grilling corn
Sea salt
Freshly ground black pepper
1 tsp poppy seeds


Basil Dressing

1 avocado
½ cup fresh basil leaves
1 garlic clove
1 tsp honey
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
3 tbsp water
Sea salt
Freshly ground pepper


Method: Start off by making the dressing. Place all the dressing ingredients in a blender and whiz until smooth. Place in the fridge to chill and allow flavors to develop. To make the grilled corn, heat grill to medium heat, brush with olive oil and roast corn on the grill turning often until desired doneness, about 7 minutes. Remove corn and allow to cool. While corn is cooling down, prepare the rest of the stuffed avocado ingredients.

Halve the avocados and remove the pit. In a bowl place the cherry tomatoes, cucumber, lettuce, olive oil, sea salt and freshly ground pepper and toss to combine.   Once the corn is cool, carefully use a sharp knife to slice the corn kernels off the cob.  Add the corn to the rest of the ingredients and mix it up. Scoop corn mixture into each avocado, drizzle with the avocado basil dressing and sprinkle some poppy seeds on top. Ready!


Christina Vlahoulis Instagram: @christinavlahoulis
Photos & Recipe by Chef, Food Stylist & Photographer –  Christina Vlahoulis!


Enjoy !






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