Operation Use That Herb Garden: Avocado and Grilled Corn Salad with a Cilantro Vinaigrette


One of my favorites. I don't ever have a problem using cilantro. In fact, my only problem with cilantro is I need more of it. Like how I always need more cowbell. Especially when I have a fever.
This is such an interesting combination with the addition of feta. It was kind of perfect with the sweet and salty combo going on. It was pretty good the night we ate it for dinner, but I had left overs for lunch the next day and let me tell ya it was so much better.

The smokiness form the grilled corn had combined throughout the whole dish. It was good. So my humble suggestion is that this gets made a few hours before dinner to really let those flavors combine. But it is a bit of catch 22, because if it sits too long your avocados can get little weird looking. Maybe the solution is to make it without the avocados until you're about to serve then add freshly cut avocados. See, I am a problem solver!
Avocado and Grilled Corn Salad with Cilantro Vinaigrette from Authentic Suburban Gourmet

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 all ingredients to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

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

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.

No comments:

Post a Comment