Early April is exciting for this Iowa girl now living in Idaho because we start to get some decent corn-on-the-cob options in our local grocery store. Although, shipped in from California and not the same as fresh off the stalk Midwestern deliciousness – it’s not too bad. Combined with some very fine organic California avocados, this recipe is one of my annual spring favs. How can you go wrong with corn and avocados, splashed with a cilantro-seasoned vinaigrette? It’s also easy to make, with quick corn grilling being the only real time intensive prep item. And, what you end up with is a fresh, nutrient-loaded springtime salad that just gets better during the summer months as you are able to harvest many of these ingredients out of your garden. Enjoy!
- 5 ears corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
- 2 avocados, diced and sprinkled with lemon juice to prevent browning
- 2 cups cherry tomatoes
- 1 small red onion, finely diced
- ¾ cup feta, crumbled
- 1 ½ cup English cucumber, skin on and chopped small dice
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon garlic powder
- 2 tablespoons fresh cilantro, minced
- ½ teaspoon salt
- 8 twists of fresh ground pepper
- Mix first six ingredients (salad base) in a large bowl and refrigerate until ready to use.
- Place all of remaining ingredients (vinaigrette) in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as desired.
- When ready to serve salad, add the dressing and gently toss.