Saturday, June 16, 2012

On the Menu: Avocado and Grilled Corn Salad

Our garden is producing a wealth of fresh food for our table, so I thought it would be a perfect time to make Avocado & Grilled Corn Salad using our abundance of fresh veggies.

Image via the Authentic Suburban Gourmet.

This is a super easy recipe that appeals to a hearty appetite as well as the calorie conscious crowd and gives us a delicious way to bring our garden to the table. 

AVOCADO AND GRILLED CORN SALAD RECIPE

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 chopped tomatoes, red and yellow cherry variety or equivalent
1 small red onion, finely diced
¾ cup Feta cheese, crumbled
1 ½ cup diced cucumbers with skin on

Directions:
Add to a large bowl and refrigerate until ready to use.

CILANTRO VINAIGRETTE 

Ingredients:
6 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoons garlic powder
2 tablespoons fresh cilantro, minced
½ teaspoon salt
Ground fresh pepper to taste

Directions:
Add all of the vinaigrette ingredients in a small glass jar with a lid. Shake well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
Pour over salad. Toss well. Serve.

1 comment:

Anonymous said...

YUMMMMM !!!!! mat

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