Avocado and Grilled Corn Salad with Cilantro Vinaigrette **

Carli Claflin

This is one of my favorite side dishes for a summer BBQ! I was first introduced to this salad at one of my very favorite vacation spots...Lake Powell. For as long as I can remember my family has gone to Lake Powell every summer with family friends - it is one of our favorite places to spend time together. Some of my best memories have taken place at the lake. One thing that everyone says about Lake Powell is that food always tastes better there. A family friend made this salad one night and I fell in love with it! It is now a favorite at all our family parties and dinners with friends!

5 ears corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife

2 avocadoes, diced and sprinkled with lemon juice to prevent browning

2 cup tomatoes, red and yellow cherry variety or equivalent

1 small red onion, finely diced

¾ cup feta, crumbled

1 ½ cup English cucumber, skin on and chopped small dice

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

Cilantro Vinaigrette

6 Tbsp. olive oil

2 Tbsp. sherry vinegar

1 tsp. garlic powder

2 Tbsp. fresh cilantro, minced

½ tsp. 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.

When ready to serve salad, add the dressing and gently toss.