Avocado and Grilled Corn Salad with Cilantro Vinaigrette
By avaspapa
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Ingredients
- 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
- 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
Details
Preparation
Step 1
Add first set of ingredients to a large bowl and refrigerate until ready to use.
Add second set of 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.
When ready to serve salad, add the dressing and gently toss.
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