Grilled Corn And Avocado Salad With Lime-Cumin Vinaigrette

Recipe Ingredients

1/2 teaspoon	2.5ml	Ground cumin
1 teaspoon	5ml	Pureed garlic
2 teaspoons	10ml	Salt
6 tablespoons	90ml	Lime juice
1/4 cup	59ml	Oil
2 lbs	908g / 32oz	Avocados - (3 large) - pitted
2		Grilled corn ears - husked
1/4 lb	113g / 4oz	Radishes - (abt 12 medium)
1/4 cup	15g / 0.5oz	Diced red onion

Recipe Instructions

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 puree 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.

This recipe yields 6 servings.

Each serving: 295 calories; 3 grams protein; 16 grams carbohydrates; 7 grams fiber; 27 grams fat; 4 grams saturated fat; 0 cholesterol; 793 mg. sodium.

Source:
The Los Angeles Times, 08-20-2003

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