The Pioneer Woman Tasty Kitchen
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Grilled Corn Avocado Salad with Smoky Paprika Vinaigrette

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Warm grilled corn tenderly cut off the cob, avocado, vine-ripened heirloom tomatoes, a touch of heat from red onion, fresh herbs, and a bold smoky paprika vinaigrette. It’s extremely satisfying and very well balanced in taste and texture.

Ingredients

  • 4 ears Corn, Shucked
  • 10 ounces, weight Herb Salad Mix
  • ½ whole Small Red Onion, Sliced Thin
  • 1 pint Cherry Tomatoes, Halved
  • 2 whole Avocados, Peeled And Diced
  • ½ cups Vegetable Oil
  • 1 teaspoon White Truffle Oil
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Honey
  • 1 teaspoon Salt
  • ¾ teaspoons Hot Smoked Paprika

Preparation

Preheat the grill to high heat.

Place the corn of the heated grill and cook for 5-8 minutes, turning regularly. Remove from heat.

Once cool enough to handle, cut the corn off the cobs.

Place the salad mix in a large bowl. Top with all remaining veggies and avocado.

Whisk together the oils, vinegar, honey, salt and paprika. Drizzle over the top.

2 Comments

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The Cyclist's Wife on 9.2.2011

Looks great! Can’t wait to try it out!

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Dawnye7 on 9.2.2011

I’m in love with this one! So many great flavors, Thanks for sharing this one.

One Review

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lori on 9.4.2011

Made this today for a group of friendsand everyone loved it

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