Avocado and Grilled Corn Salad with Cilantro Vinaigrette

A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me.

I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. As part of the Foodbuzz Tastemaker Program, I received a box of fresh and nutritious California Avocados from the California Avocado Commission.

The wheels of imagination went off in my head. What do I make with these beautiful green gems? Several ideas surfaced. Since we are on the precipice of summer, a fresh vibrant salad was my choice.

When I opened the box, these avocados were absolutely perfect. The colors were a rich deep green and just ever so slightly ripe, meaning I could make additional dishes with them. Avocados might just be one of those perfect foods. They have exceptional flavor, texture and nutritional value – not to mention their versatility. Avocados grown in California are always hand grown, hand picked and always delicious.

When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. After reading through, I wanted to share a few of them with all of you:

• Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family
• Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. A medium avocado has approximately 5 servings each. 
• Avocados were once a luxury food reserved for the tables of royalty, but now California Avocados are enjoyed around the world by people from all walks of life
• San Diego County is the Avocado Capital of the U.S., producing 60 percent of all the avocados grown in California
• There are about 6,000 avocado growers in California; the average grove size is around 10 acres
• A single California Avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit
• There are seven varieties of avocados grown commercially in California, but the Hass is the most popular, accounting for approximately 95 percent of the total crop volume
• California Avocados grow year-round
• About 43 percent of all U.S. households buy avocados 

I do have a couple other avocado related recipes that I will share with all of you. In the meantime, I want to thank again Foodbuzz and The California Avocado Commission for their kindness and the lovely avocados.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Serves 4

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.