sketch of Bob above the  recipe.

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

1 pt. grape tomatoes
1 ripe avocado
2 ears of fresh sweet corn
2 T. fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes (the corn should have some brown spots and be tender but not mushy). Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.


HONEY LIME DRESSING:
juice of 1 lime
3 T. vegetable oil
1 T. honey
sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
dash of cayenne pepper

1. Put all the salad dressing ingredients in a small bowl and whisk to combine. Set aside.
2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated (be careful not to mash the avocados). Let the salad sit for 10-15 minutes to let the flavors develop.

Grilled corn avocado and tomato salad with honey lime dressing recipe is published in our July, 2014 Menu Minder, Issue #369.