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Grilled Corn Avocado Salad with Smoky Paprika Vinaigrette
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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.
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2 Comments
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The Cyclist's Wife on 9.2.2011
Looks great! Can’t wait to try it out!
Dawnye7 on 9.2.2011
I’m in love with this one! So many great flavors, Thanks for sharing this one.