Summer Sweet Corn, Tomato and Avocado Salad with a Garlic, Lime & Jalapeño Vinaigrette
Fresh, flavorful, perfect with fish or on its own. There is a nice heat from the jalapeños, and you can add more if you wish. Serves about 6.
Ingredients
Ingredients:
- 1/3 cup plus 1 Tbsp. fresh lime juice divided
- 3 Tbsp. Sigona’s Fresh Press Garlic Oil
- 2 Tbsp. white wine vinegar
- 1 to 2 Tbsp. minced fresh jalapeño
- 1 clove garlic minced
- 1/2 tsp. ground cumin or to taste
- A pinch or two ground chili powder to taste
- Salt and pepper to taste
- 4 ears white corn kernels sliced from the cob
- 1 cup halved grape tomatoes
- 4 ounces crumbled Feta or cotija cheese
- 1/2 cup chopped fresh cilantro
- 3 large ripe avocados
Instructions
- In a medium bowl, whisk together the 1/3 cup lime juice, garlic oil, vinegar, garlic, cumin, chili powder, salt and pepper until the mixture is thick and has a creamy appearance (emulsified). Set aside.
- In a large bowl, add the corn kernels, tomatoes, jalapeño, cheese and cilantro. Add about half of the vinaigrette and gently stir the salad together. Add more vinaigrette if desired. Transfer salad to a serving dish and refrigerate until ready to serve.
- Just before serving, slice and dice the avocado; gently toss with remaining lime juice. Top the salad with the diced avocado and serve immediately.
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