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Grilled corn, tomato, avocado salad Recipe

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This recipe for Grilled corn, tomato, avocado salad, by , is from The Boyd Family Cookbook, 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!

Beth Boyd


1/4 cup buttermilk
3 T canola mayonnaise
2 T minced fresh flat-leaf parsley
1 t minced fresh thyme (can substitute fresh basil for thyme)
1 t cider vinegar
1/4 t ground black pepper
1/8 t kosher salt
1 garlic clove, minced

2 ears yellow corn, shucks removed
1 small red onion, cut into 1/2 inch slices
2 red tomatoes, each cut into 4 inch slices
2 yellow tomatoes, each cut into 4 inch slices
1 cup cherry tomatoes, halved
1 sliced peeled ripe avocado

Combine first 9 ingredients in small bowl; stir with a whisk. Chill the mixture until ready to serve.

Coat corn and onion with cooking spray. Arrange onion and corn on a grill rack. Grill 8 minutes or until done. Let stand 5 minutes. Cut corn kernels from cobs.

Mix yellow, red, and cherry tomatoes in serving bowl, add corn, onions, and avocado. Drizzle buttermilk dressing over salad.




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