Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Serves 4

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really 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.

 

fun facts about avocados

  • Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family
  • Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. A medium avocado has approximately 5 servings each.
  • Avocados were once a luxury food reserved for the tables of royalty, but now California Avocados are enjoyed around the world by people from all walks of life
  • San Diego County is the Avocado Capital of the U.S., producing 60 percent of all the avocados grown in California
  • There are about 6,000 avocado growers in California; the average grove size is around 10 acres
  • A single California Avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit
  • There are seven varieties of avocados grown commercially in California, but the Hass is the most popular, accounting for approximately 95 percent of the total crop volume
  • California Avocados grow year-round
  • About 43 percent of all U.S. households buy avocados

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