Making this for a BBQ I'm attending this afternoon ... with a few modifications, no cucumbers or feta (might pick up some goat cheese). Also, blanched the corn instead of grilling due to the limitations of my electric stove/oven.
Thanks to Lisa over at Authentic Suburban Gourmet for the original recipe! Mine with modifications below:
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| My Creation, might not look as pretty, but it was DELISH! |
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
5 Ears Corn, husk removed, remove corn with sharp knife (blanch in boiling water, then put in ice bath)
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
8 green onions diced
Goat Cheese
Mix into a large bowl and put aside until ready to serve.
Cilantro Vinaigrette
6 T. Olive oil
2 T. Rice Wine 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.
Enjoy!
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