Did I mention that we are obsessed with avocado?? This is a light and refreshing vegetarian option for lunch or dinner. It has that Mexican flare and is pretty simple to prepare. Inspired by this recipe with a few changes.
Salad
handfuls of your favorite lettuce (I prefer spring mix) either 4 ears of corn on the cob or 1 can one avocado, chopped into small chunks large handful of cilantro, chopped 1/4 cup feta cheese, crumbled 2 green onions, diced (optional) Dressing 2 avocados juice and zest of 1 lime juice of 1 orange 1/4 cup cilantro 1 tablespoon apple cider vinegar 1 tablespoon honey 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon paprika salt and pepper to taste For the dressing, combine all ingredients in a blender and blend until smooth. Set aside. If you are using cobbed corn, place it on a medium temperature grill (about 350-400 degrees) and turn regularly until desired charring is reached. If you have canned corn, drain liquid and place in a skillet over medium-high heat until lightly browned. Assemble salad in either one large bowl, or in separate servings. Drizzle dressing over top and serve immediately.
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