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Avocado and Grilled Corn Salad with Cilantro Vinaigrette


What a great summer salad.

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Rate this recipe 4.8/5 (4 Votes)


  • 5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
  • 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
  • 2 C. Tomatoes, red and yellow cherry variety or equivalent
  • 1 Small red onion, finely diced
  • 3/4 C. Feta, crumbled
  • 1 1/2 C. English cucumber, skin on and chopped small dice
  • Add to a large bowl and refrigerate until ready to use.
  • Cilantro Vinaigrette
  • 6 T. Olive oil
  • 2 T. Sherry vinegar
  • 1 t. Garlic powder
  • 2 T. Fresh cilantro, minced
  • 1/2 t. Salt
  • 10 Grinds of fresh ground pepper
  • Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.



Step 1

When ready to serve salad, add the dressing and gently toss

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