Corn, Avocado & Dill Pickle Salsa with Mustard Vinaigrette
Serves 3-4 as a side
- 2 tbsp Zarbo Mustard Vinaigrette
- 2 tbsp finely chopped coriander
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Kernels of 1 cooked corn cob
- 1/3 cup chopped dill pickles
- 1 large avocado, diced
- 1 small green capsicum, diced
- 1 large tomato, diced
1. In a large bowl, whisk together Zarbo Mustard Vinaigrette, coriander, smoked paprika and cayenne pepper to combine.
2. Add remaining ingredients and toss to fully combine. Enjoy chilled!
