Tomato avocado corn salad with migas buttermilk dressing
Ingredients
- 125g coarse bread such as sourdough (crusts removed)
- 2 tbsp full-fat milk
- 2 ½ tbsp olive oil
- 2 corn cobs
- 2 ripe, large avocados
- 1 large lime juiced
- 2 spring onions trimmed and sliced on the diagonal (use purple ones to add colour if you can find them)
- 600g tomatoes (a mixture of colours and sizes is good), sliced horizontally, or halved if they’re small
- 115g mayonnaise
- 1 level tsp Dijon mustard
- ½ small garlic clove grated
- 5g chives finely chopped
- 125ml buttermilk
Instructions
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