Page 15 - 201415_TOH_Cookbook

GRILLED CORN,
TOMATO AND AVOCADO
SALAD WITH HONEY
LIME DRESSING
RACCO FAMILY, ANNANDALE, NJ
INGREDIENTS
Serves 4
Salad: 2 ears corn, shucked 1 pint grape tomatoes 1 ripe avocado, cut into bite-sized chunks 2 tablespoons chopped fresh cilantro Sea salt Ground black pepper
Dressing: 1 lime, juiced 3 tablespoons vegetable oil 1 tablespoon honey 1 garlic clove, minced Pinch of cayenne Sea salt Ground black pepper
“My son, Paul Racco, is a recent graduate from UMass (Class of 2014). Paul
became a vegetarian just before he started college and I have enjoyed inding
new vegetarian recipes for him that are healthy and lavorful as well. This
recipe is a new one for my list. The bonus is not only that Paul loves it but also that the whole family does, too. This recipe is deinitely a keeper.” Marian Racco
PREPARATION
1. Heat a grill for direct-heat grilling. Grill the corn, turning occasionally, unil evenly blistered on all sides,
3 to 4 minutes. Let cool. Once cool enough to handle, cut the corn of the cob and transfer to a bowl. Add the tomatoes, avocado, cilantro and salt and pepper to taste.
2. To make the dressing: In a separate bowl, whisk together the lime juice, vegetable oil, honey, garlic and cayenne, before pouring over salad ingredients. Season with salt and pepper to taste.
3. Pour the dressing over the corn and sir gently to avoid breaking up the avocado too much. Let sit 15 minutes before serving.
Taste of Home – Page 11