Grilled Corn and Avocado Salad
Use organic ingredients whenever possible.
5 ears corn
2 large Avocado
2 cups Tomatoes, cherry or grape
1 small red onion, finely diced
3/4 cup. Feta, crumbled
1 1/2 cup English cucumber, leave the skin on and chopped small dice Vinaigrette
6 Tbsp Olive oil
2 Tbsp Sherry 1 tsp Garlic powder
2 Tbsp Fresh cilantro, minced Salt and Pepper to taste
Remove the husks, brush with olive oil and grilled, remove corn with sharp knife
Dice avocado sprinkle with lemon juice to prevent browning of the flesh leave the skin on and dice the cucumber
Add to a big mixing bowl – the ingredients of the salad
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 needed to taste.
When ready to serve salad, add the dressing and gently toss.