1 tablespoon lime juice
1/4 cup olive oil
1 large clove garlic, minced
1/2 teaspoon dried chili flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped cilantro
2 ears of corn, grilled
4 medium avocados, peeled and sliced
7 ounces cherry tomatoes, halved
3 1/2 ounces crumbled feta cheese (optional)
For the dressing, mix together lime juice, dried chili flakes, olive oil, minced garlic, salt, pepper and cilantro. Set aside.
For the salad, use a knife to cut the kernels off the corn. Break it up a bit and put in a bowl. Add the avocados, tomatoes and feta, if using.
Drizzle the dressing over the salad and then mix together. Taste and adjust the seasoning, if needed. Serve immediately or keep in fridge, covered, until needed. Serves 6.
Photo by Thomas Wells