Grilled Corn and Avocado Salad
(with cilantro vinaigrette)
2 Avocados, diced
juice of 1/2 a lime
2 C. Tomatoes, red and yellow cherry variety (or sometimes I use diced heirlooms... yum)
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice
Pour lime juice over avocado and toss to coat (this will prevent browning) Add to a large bowl and refrigerate until ready to use.
6 T. Olive oil3 T. Sherry vinegar
1 t. finely minced garlic (or rub with salt to make a paste)
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh 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.