Grilled Corn and Avocado Salad

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Grilled Corn and Avocado Salad


  • 5 ears corn husk removed, brush with olive oil and grilled, remove corn with sharp knife
  • 2 avocados diced and sprinkled with lemon juice to prevent browning
  • 2 cups tomatoes red and yellow cherry variety or equivalent
  • 1 small red onion finely diced
  • ¾ cup feta crumbled
  • cup English cucumber skin on and chopped small dice
  • Add to a large bowl and refrigerate until ready to use. Serves 4.
  • 6 tbsps. MTOO Basil Olive Oil
  • 3 tbsps. MTOO Fig Balsamic Vinegar
  • 1 tsp. Shallots finely diced
  • 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 and ratios of oil and vinegar as you desire. You can also add a spoonful of dijon mustard to help emulsify the liquids.


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