I don’t know if every family is this way, but in mine if you stumble upon a crowd-pleasing dish it becomes your signature. Aunt Jackie supplies the deviled eggs & no-bake cookies, Aunt Anita makes her famous strawberry pretzel salad, Aunt Pam brings the meaty baked beans & cheesy scalloped potatoes, Aunt Sharon is in charge of taco salad (or her delicious lasagna, if we’re feeling Italian) and my mom? she rocks the dessert table. The day has finally come where I discovered my signature dish: Grilled Corn+Avocado Salad. In the land of (almost) year-round barbeques, this dish has quickly become a popular favorite and my BBQ Party calling card. I like to eat it as is from a bowl, on top of a burger, as a salsa substitute for tacos, with tortilla chips… the possibilities are endless!
Give this recipe a shot and let me know how you go!
Step 1: Coat ears of corn with olive oil, season with freshly ground salt & pepper, and cook on the BBQ until you have those nice grill marks on all sides. Once you remove the corn from the heat, allow it to cool off before you slice the kernals from the cob. I found that a steak knife works well for this!
Step 2: Remove the avocados’ skin, halve and carefully remove the seeds. Proceed to slice into small pieces & place in a large mixing bowl.
Step 3: Carefully chop tomatoes. I prefer to quarter mine.
Step 4: Break out the onion goggles! Seriously, I need to get some of those. Slice the onion in half, remove an outside layer & the center, then roughly chop.
Step 5: It’s dressing time! Combine the olive oil & red wine vinegar in a liquid measuring cup. Season with freshly ground salt & pepper.
Step 6: Roughly chop the cilantro (Aussie translation: coriander). Add the cilantro to your oil/vinegar mix and stir to combine.
Step 7: Crumble feta cheese on top of the salad.
Step 8: Pour the dressing over your salad and mix until evenly coated.
Step 9: ENJOY!!
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