Lunch

Here is an extremely EASY and YUMMY summer salad. Anyone that knows me knows I eat salads more than anything else... thanks to being #glutenfree. I have made it for lunch a few times and have added some other yummy favorite ingredients to it for variation. 

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. 

Enjoy! xo