I love this time of year. The weather is finally warming up in Boston. It doesn’t get be much then dining outside with amazing friends, wine and good food. My friend is coming over Thursday night with her kiddies, our children will run around the yard while we sip wine. I’ve decided that I’m going to make Avocado and grilled corn salad. It’s delicious. I’ll most likely serve it with a side salad, with some grilled chicken and a crusty french bread. Dessert is going to be ice cream sandwiches. If you’re pinched for time and can’t make the homemade version just purchase cookies from your local bakery and fill them with your favorite ice cream or sorbet. (I think that’s what I’ll be doing on Thursday)
I love the concept of this image, delicious food displayed for all to enjoy.
There’s something very romantic about dining under the stars
Avocado and Grilled Corn Salad with Cilantro Vinaigrette
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife 2 Avocado’s, diced and sprinkled with lemon juice to prevent browning 2 C. Tomatoes, red and yellow cherry variety or equivalent 1 Small red onion, finely diced ¾ C. Feta, crumbled 1 ½ C. English cucumber, skin on and chopped small dice
Add to a large bowl and refrigerate until ready to use.
6 T. Olive oil
2 T. Sherry vinegar 1 t. Garlic powder 2 T. Fresh cilantro, minced ½ t. Salt 10 Grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
peanut butter and jelly with raspberry yogurt ice cream sandwich