A great salad for Memorial Day

I have to warn you….you will LOVE this salad!  This is the perfect spring time dish.  Its light, seasonal, delicious and great to serve at a BBQ.  I’m not an ordinary cook…I can never just make a simple salad, or a simple burger.  My Memorial Day menu consist of Moroccan grilled fish, sorrel lemonade, pineapple rum cake and this salad.  I could have easily thrown  some franks and burgers on the grill and serve with coleslaw and potato salad, but like I said..I’m no ordinary cook.   After yesterday’s non seasonal dessert I had to redeem myself.  I love fresh sweet tomatoes, avocado and grilled corn.  I just decided to put them all in one big bowl and take it to the next level.   This dressing does that very easily…it accentuates  the freshness of the vegetable without overpowering  its natural yummyness ( yes that’s a word as of now)

Grilled Corn, Avocado and Tomato salad with Honey Lime  Dressing

Dressing

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayanne 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

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let 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 avocadoes.  Regridgerate for 1 hour and serve.  Bon appetit!