It’s a good thing I like to cook. I’m at the point where I can no longer not contribute to gatherings, even family gatherings. I must contribute now. I’ve always been one to want to contribute, or at least help cook. This Easter I was in charge of a side. I decided to make something light and summery. Grilled corn is definitely a summer staple in my book. So, a grilled corn salad it was. Now, I would love to say I came up with this recipe on my own. Not to say this isn’t the type of recipe I would make anyways, but (as much as I hate to admit it) I found this particular recipe on Pinterest (Authentic Suburban Gourmet).
Everyone loved this salad. It was crisp, light and refreshing. The only thing I would have done differently would have been to add fewer red onions. I found myself tasting onion all day, which isn’t always bad, but not always desirable. I ate on this the rest of the week and it remained just as delicious as the day I made it.
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice
Add to a large bowl and refrigerate until ready to use.
6 T. Olive oil
2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper
When you are ready to serve, toss the vinaigrette with the salad.
I would like to thank my brother for the amazing pictures. I am very jealous of his new camera. A camera will definitely be my next big purchase!