Avocado and Grilled Corn Salad With Cilantro Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I found this on a food blog and knew I had to try it. I'm so glad I did! I did decrease the ratio of oil to vinegar from the original 6 TBS. Ingredients:
5 ears corn, husk removed, brushed with olive oil and grilled, remove corn with sharp knife |
2 avocados, diced and sprinkled with lemon juice to prevent browning |
2 cups tomatoes, red and yellow cherry |
1 small red onion, finely diced |
3/4 cup feta, crumbled |
1 1/2 cups english cucumbers, skin on and chopped small dice |
4 tablespoons olive oil |
2 tablespoons sherry wine vinegar |
1 teaspoon garlic powder |
2 tablespoons fresh cilantro, minced |
1/2 teaspoon salt |
10 grinds fresh ground pepper |
Directions:
1. Add the first 6 ingredients to a large bowl and refrigerate until ready to use.
2. Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
3. When ready to serve salad, add the dressing and gently toss.
|
|