Grilled Corn and Avocado Salad
  • 5ears cornhusk removed, brush with olive oil and grilled, remove corn with sharp knife
  • 2 avocadosdiced and sprinkled with lemon juice to prevent browning
  • 2cups tomatoesred and yellow cherry variety or equivalent
  • 1 small red onionfinely diced
  • ¾ cup fetacrumbled
  • cup English cucumberskin on and chopped small dice
  • Add to a large bowl and refrigerate until ready to use. Serves 4.
  • 6tbsps. MTOO Basil Olive Oil
  • 3tbsps. MTOO Fig Balsamic Vinegar
  • 1tsp. Shallotsfinely diced
  • ½ tsp. Salt
  • 10grinds of fresh ground pepper
  1. 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.
Recipe Notes

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