Avocado & Grilled Corn Salad with Cilantro Vinaigrette
Add all ingredients to a large bowl and refrigerate until ready to use.
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.