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Avocado & Grilled Corn Salad with Cilantro Vinaigrette

Add all ingredients to a large bowl and refrigerate until ready to use.
Course: Salad
Cuisine: American
Author: Hip Foodie Mom

Ingredients

  • SALAD:
  • 2-3 Ears Corn husk removed, brush with olive oil and grilled, remove corn with sharp knife
  • 1- 2 Avocado’s diced and sprinkled with lemon juice to prevent browning
  • 1 cup tomatoes; chopped
  • 1 cup yellow bell peppers; chopped
  • 1 cup orange bell peppers; chopped
  • 1/2 or 1 Small red onion finely diced
  • ¾ C. Feta crumbled (optional)
  • 1 ½ C. English cucumber; chopped
  • Cilantro Vinaigrette:
  • • 6 Tablespoons Olive oil
  • • 2 Tablespoons Sherry vinegar
  • • 1 teaspoon Garlic powder
  • • 2 Tablespoons. Fresh cilantro minced
  • • ½ teaspoon. Salt
  • • 10 Grinds of fresh ground pepper

Instructions

  • Add all of the above ingredients in a medium sized bowl and combine all the ingredients for the vinaigrette separately (or jar if you have one and shake) and whisk.
  • Taste and adjust the seasoning and ratios of oil and vinegar as you desire.
  • When ready to serve the salad, add the dressing and gently toss.