Corn and Avocado Salad topcook.tomathouse.com
Preparation:In a large bowl, combine 3 tablespoons white wine vinegar with 1 tablespoon water, 1 teaspoon honey, and 1/2 teaspoon coarse salt. Add half of the thinly sliced red onion and stir; let sit, stirring, for 20 minutes. Brush 4 ears of corn with vegetable oil and grill over medium heat until charred, 8 minutes. Let cool, then trim the kernels. Add them to the onions along with 2 sliced tomatoes, 1 diced avocado, and 2 tablespoons chopped parsley; toss. Season with salt and pepper to taste. Ingredients:
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