Avocado and Grilled Corn Salad With Cilantro Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
5 ears corn, husk removed, brush 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 variety equivalent |
1 small red onion, finely diced |
3/4 cup feta, crumbled |
1 1/2 cups english cucumbers, skin on and chopped small dice |
6 tablespoons olive oil |
2 tablespoons sherry wine vinegar |
1 teaspoon garlic powder |
2 tablespoons fresh cilantro, minced |
1/2 teaspoon salt |
1 dash fresh ground pepper (to your liking) |
Directions:
1. Mix corn, avocado, tomatoes, onion, feta, and cucumber.
2. Add to a large bowl and refrigerate until ready to use.
3. Add olive oil, sherry vinegar, garlic powder, cilantro, salt, and ground pepper together in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
4. When ready to serve salad, add the dressing and gently toss.
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