Aug 16, 2010

Corn Salad

6 ears of organic corn worth of kernels (cooked and cooled)
6 radishes, thinly sliced
1 cucumber, seeded and diced
1 pint grape tomatoes, halved
1/2 large red onion, diced
1 1/2 large avocados, cubed
for the vinaigrette:
5 tablespoons avocado oil
1/3 cup white wine vinegar
juice of 1 lime
2 jalapeno peppers, seeded and halved
freshly ground black pepper
Toss all of the salad ingredients together in a large bowl. Shake the vinaigrette ingredients in a dressing mixing container or closed jar. Strain over the salad. Discard the jalapenos. Toss to evenly distribute the dressing. Serve at room temperature to a group of good friends and enjoy =)

No comments:

Post a Comment