Avocado and Grilled Corn Salad with Cilantro Vinaigrette

By avaspapa

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

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.