Avocado Corn Salad
|
WHAT YOU NEED:
1 pint cherry tomatoes 1 ripe avocado 2 ears of fresh sweet corn 2 Tbsp chives 2 Tbsp fresh cilantro |
DRESSING:
Juice of 1 lime 3 Tbsp vegetable oil 1 Tbsp honey 1 clove garlic, minced dash of cayenne pepper salt and pepper |
METHOD:
SALAD:
Heat grill to medium heat. Pull husks from corn and grill about for 10 minutes or until there are some grill marks but corn is still crunchy. Cut the corn off the cobb. Set aside until cool.
In a salad bowl, place halved tomatoes, diced avocado, finely chopped chives, and finely chopped cilantro. Add corn once cooled.
DRESSING:
Add all the dressing ingredients, except salt, pepper, and cayenne. in a small bowl and whisk to combine. Add salt, pepper, and cayenne to taste. Pour over salad, gently toss to avoid mushing avocado. Let sit for about 10 minutes to let flavors merge.
SALAD:
Heat grill to medium heat. Pull husks from corn and grill about for 10 minutes or until there are some grill marks but corn is still crunchy. Cut the corn off the cobb. Set aside until cool.
In a salad bowl, place halved tomatoes, diced avocado, finely chopped chives, and finely chopped cilantro. Add corn once cooled.
DRESSING:
Add all the dressing ingredients, except salt, pepper, and cayenne. in a small bowl and whisk to combine. Add salt, pepper, and cayenne to taste. Pour over salad, gently toss to avoid mushing avocado. Let sit for about 10 minutes to let flavors merge.