- 4 ears corn, cooked
- 2 avocados, diced
- 2 cups cherry tomatoes, halved
- 1/2 an english cucumber, finely diced, skin on
- 1/3 C. crumbled feta
- 1/2 red onion, finely diced
Cilantro Vinaigrette
- 2 tbsp. rice wine vinegar
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 freshly ground black pepper
- 2 tbsp. cilantro, chopped
- 6 tbsp. olive oil
Cook corn. Cut the kernels off the cob with a large knife. Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Gently fold in feta. For the vinaigrette, combine the first 5 ingredients, then add the cilantro and the olive oil. Shake it up. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
- 2 avocados, diced
- 2 cups cherry tomatoes, halved
- 1/2 an english cucumber, finely diced, skin on
- 1/3 C. crumbled feta
- 1/2 red onion, finely diced
Cilantro Vinaigrette
- 2 tbsp. rice wine vinegar
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1/2 freshly ground black pepper
- 2 tbsp. cilantro, chopped
- 6 tbsp. olive oil
Cook corn. Cut the kernels off the cob with a large knife. Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Gently fold in feta. For the vinaigrette, combine the first 5 ingredients, then add the cilantro and the olive oil. Shake it up. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
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