FB Source: Sherry Kirkpatrick Patterson
Ingredients:
Salad:
1 pint grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Honey Lime Dressing:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Directions:
1 ripe avocado
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Honey Lime Dressing:
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
Directions:
Salad:
- Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy.
- Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool.
- Slice the tomatoes in half.
- Dice the avocado and chop the cilantro.
Honey Lime Dressing:
- Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
- Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
- Let the salad sit for 10-15 minutes to let flavors mingle.
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