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    • Kimberly Drake

      This looks great for a summer salad when corn and tomatoes are in season: Avocado & Grilled Corn Salad with Cilantro Vinaigrette

    • Melinda Wilson

      Avocado and Grilled Corn Salad with Cilantro Vinaigrette 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 as you desire.

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