Avocado and Grilled Corn Salad

http://authenticsuburbangourmet.blogspot.com/2011/05/avocado-and-grilled-corn-salad-with.html

Avocado and Roasted Corn Salad

Dinner tonight is a Pinterest find adapted from Authentic Suburban Gourmet. This will be my second time making her Avocado and Grilled Corn salad, and my husband and I both agreed that it makes a perfect filling for Pitas! I throw some spinach or salad greens in the pita, as well as adding canned black beans and fresh jalapeno to the salad.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

  • 5 Ears Corn, husk removed
  • 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
  • 2 c cherry tomatoes, halved
  • 1 Small red onion, finely diced
  • 1/2 red and or green bell pepper
  • 1 fresh jalapeno, diced
  • 1 cucumber, diced
  • 1 can of black beans, rinced
  • Pitas and baby spinach or salad greens for serving. Warm the pitas by wrapping the stack in foil and baking in the oven (350) for about 7 minutes.

Brush the corn with olive or canola oil and either grill 5 minutes per side, or use your oven’s top broiler to grill the cobs, about 5 minutes per side, just until they start to toast. Dice and combine all the other ingredients in a covered bowl. When the corn is cool, cut off the kernels with a sharp knife and add to the salad. Chill. Toss the salad with the dressing when you are ready to serve, and spoon into warm pitas with the salad greens.

This makes a great lunch either in a pita or just as a salad (or over greens), since you can make it ahead of time.

Cilantro Vinaigrette
  • 4 T. Olive oil
  • 2 T. Sherry vinegar, rice vinegar, or lime juice
  • 1 t. Garlic powder
  • 2 T. Fresh cilantro, minced
  • salt and pepper

Mix all ingredients together in a small jar or bowl, shake or whisk to combine.

 

First Gazpacho of the Season! And Guacamole

1st Gazpacho of the Season! Gazpacho at our house is kind of a big deal. I only make it when it’s over 75 degrees outside, so when we lived in Germany the past few years it was not as common an occurrence as I expect it will be here in Georgia! This picture of my husband and our upstairs neighbors in Germany was taken about a month before my daughter was born, on the first “summer” day of the year, almost exactly two years ago!

Gazpacho is a raw meal so it’s perfect for hot days. I like to top it with chunks of avocado and a drizzle of nice olive oil, and eat it with a nice soft loaf of bread for dipping. Avocados were on sale at Aldi this week so I’m giving you my recipe for guacamole as well!

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