Avocado and Grilled Corn Salad with Cilantro Vinaigrette

This fresh avocado and corn salad is easy to prepare and comes with a delicious cilantro vinaigrette recipe to boot.
June 01, 2014


For the salad: Brush corn with olive oil and place directly on hot grill. Cook until char marks appear, rotating until all sides are speckled with char spots (10-12 minutes). Let cool before removing kernels with a sharp knife. Combine all ingredients in a large bowl and refrigerate until ready to use.

For the vinaigrette: Add all ingredients in a small glass jar with a lid and shake well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss. Yields 4-6 servings.


For the Salad
  • 1 large or 2 small avocados (approximately 2 cups), diced and sprinkled with lemon juice to prevent browning
  • 3 ears corn, husks removed
  • 2 cups red and yellow cherry tomatoes (or equivalent amount of any tomato)
  • 1 small red onion (approximately ½ cup), finely diced
  • 1 large cucumber (approximately 1 ½ cups) cucumber, seeded and coarsely chopped
  • ¾ cup feta cheese, crumbled
Cilantro Vinaigrette
  • 6 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 tsp. garlic powder
  • 2 tablespoons fresh cilantro, minced
  • ½ tsp. salt
  • Fresh ground pepper
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