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Meatless Monday: Avocado and Grilled Corn Salad with Cilantro Vinaigrette

A cool refreshing salad for any day from Authentic Suburban Gourmet

 

Ingredients:

5 ears corn, husk removed, brushed with olive oil and grilled, remove kernels with sharp knife

2 Avocadoes, diced and sprinkled with lemon juice to prevent browning

2 cups tomatoes, red and yellow cherry variety or equivalent

1 small red onion, finely diced

3/4 cup Feta cheese, crumbled

1 1/2 cup English cucumber, skin on and chopped small/diced

Add to 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 gresh ground pepper

Add all of the above 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.

 

Reader Comments (1)

Holy Avocado that looks good! What kind of Avocados were used for this? I bet Florida Avocados would taste the best (my opinion of course).

Looks like I'll be ordering some Avocado from https://farmtropical.com/product/avocado/

Hands down the best avocados I've ever had. All grown in south florida too.

August 7, 2012 | Unregistered CommenterSharon

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