Grilled Corn & California Avocado Salad - California Avocados
Made with grilled corn, ripe California Avocados and sweet-tart cherry tomatoes – this vibrant salad is summer made edible.
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Cooking tools:
- Grill
- Bundt pan
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
Ingredients
- 2 ears of corn, husk and silk removed
- 1 pint cherry tomatoes, halved
- 2 firm-ripe California Avocados, peel and pit removed, cubed
- 2 scallions, ends trimmed and thinly sliced
- 1/4 cup lime juice
- Zest of ½ lime
- 2 tablespoons olive oil
- 1 medium garlic clove, grated or minced
- Kosher salt
- Freshly ground black pepper
- 1/4 cup chopped cilantro
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