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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Avocado Salad Recipe

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This recipe for Avocado Salad is from Calvary Christian Fellowship Ladies & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lime, juiced
3 tbsp. vegetable oil
1 tbsp. honey
1/2 tsp. salt
1 clove garlic crushed
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 pint grape tomatoes cut in halves
1 ripe hass avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp. fresh cilantro, chopped

Directions:
Directions:
Grill corn over medium heat for 10 to 15 mins. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob. Set aside and to cool.
Add all the ingredients for the dressing in a bowl and whisk to combine. Add the tomatoes, avocado, cilantro and grilled corn. Mix well so that everything is coated with the marinade, but be careful not to mash the avocados. Regridgerate for 1 hour and serve. Bon appetit!

Preparation Time:
Preparation Time:
20 minutes

 

 

 

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