Everglades Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing
Ingredients:
- 1 Pint grape tomatoes
- 1 Ripe avocado
- 2 Ears of fresh sweet corn
- 2 TBSP fresh cilantro, chopped
Honey Lime Dressing:
- Juice of 1 lime
- 3 TBSP vegetable oil
- 1 TBSP honey
- Everglades Seasoning to taste
- 1 Clove garlic, minced
- Dash of cayenne pepper
Directions:
- Remove husks from corn and grill over medium heat for 10 minutes. (The corn should have brown spots and be tender and not mushy).
- Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. (Set aside and let cool).
- Slice the tomatoes in half.
- Dice the avocado and chop the cilantro.
Honey Lime Dressing:
- Add all the dressing ingredients in a small bowl and whisk to combine. (Set aside).
- Combine the sliced tomatoes, avocado, cilantro, grilled corn and honey lime dressing. Mix gently so everything is evenly coated. (Be careful not to mash the avocados).
- Let the salad sit for 10-15 minutes to let the flavors mingle.
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