Jump to content
IndiaDivine.org

Grilled Corn And Avocado Salad With Lime-Cumin Vinaigrette

Rate this topic


Guest guest

Recommended Posts

Grilled Corn And Avocado Salad With Lime-Cumin Vinaigrette

 

1/2 teaspoon ground cumin

1 teaspoon puréed garlic

2 teaspoons salt

6 tablespoons lime juice

1/4 cup oil

2 pounds avocados, 3 large, pitted

2 grilled corn ears, husked

1/4 pound radishes, about 12 medium

1/4 cup diced red onion

 

Prepare the dressing by whisking together the cumin-garlic-salt mixture and

lime juice in a small bowl. Slowly add the oil, whisking constantly. Note: The

dressing is best made in a mortar and pestle, where you can grind the cumin,

garlic and salt to a smooth paste. But as an alternative, you can powder the

cumin in a spice grinder and purée the garlic on a cutting board by finely

mincing it, sprinkling it with a little salt and then rubbing it to a paste with

the flat of a chef's knife.

Prepare the salad by thinly slicing the pitted avocados, then carefully

peeling away the skin from each slice. Put the avocado slices in a mixing bowl,

pour 2 tablespoons of dressing over the top and stir gently to coat. Remove the

avocado, draining the excess dressing back into the mixing bowl, and arrange the

slices on a serving platter.

Using a large, sharp knife, cut the kernels away from the corn into the

mixing bowl.

Quarter the radishes lengthwise. If they are large, cut them in half

widthwise. Add the radishes and onion to the corn in the bowl along with the

remaining dressing and stir to coat well.

Using a slotted spoon, remove the vegetables from the dressing, draining

the excess dressing back into the mixing bowl. Mound the vegetables on top of

the avocados. Serve immediately.

Serves 6.

 

 

 

 

 

Link to comment
Share on other sites

:andy wrote:

> Grilled Corn And Avocado Salad With Lime-Cumin Vinaigrette

> 2 grilled corn ears, husked

 

 

Methinks you could oven-grill the ears of corn, brushing 'em lightly

with butter or oil laced with a little chipotle or smoky habaneros

sauce first. And maybe a small pinch of coriander seed in there too?

 

Rain, inveterate tinkerer

@@@@

\ \ \ \ \ \

 

 

 

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...