December 9
This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time...
What I love about summer is the abundance of fresh vegetables and fruits, and corn is at the top of my list as a favorite. The small golden kernels add a nice sweet juicy crunch to any summer meal. When the weather is too hot to cook, a salad is usually a good way to go. In our house, we make all kinds of corn salad variations. This fresh summer corn salad made with zucchini, tomato, and avocado is made even more flavorful with the persian lime extra virgin olive oil, giving it a citrus touch, and the serrano honey vinegar adds a subtle heat.
What you'll need:
6 ears of corn, shucked
1 medium zucchini, diced
4 Roma tomatoes, diced
1 avocado, diced
1/2 small red onion, diced
1/2 cup cilantro, minced
2 tablespoons Persian Lime Extra Virgin Olive Oil
2 tablespoons Serrano Honey Vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Here's how:
In a large bowl, mix together persian lime olive oil, serrano honey vinegar, salt, and pepper. Add corn, zucchini, tomatoes, avocado, onion, and cilantro to the vinaigrette. Combine all the ingredients until evely combined. Garnish with cilantro. Enjoy!
